Winery Aymard DuperrierTradition Clairette de Die
Sparkling wine
This wine generally goes well with spicy food and sweet desserts.
Wine flavors and olphactive analysis
On the nose the Tradition Clairette de Die of Winery Aymard Duperrier in the region of Rhone Valley often reveals types of flavors of citrus, lemon or elderflower and sometimes also flavors of tree fruit, citrus fruit or floral.
Food and wine pairings with Tradition Clairette de Die
Pairings that work perfectly with Tradition Clairette de Die
Original food and wine pairings with Tradition Clairette de Die
The Tradition Clairette de Die of Winery Aymard Duperrier matches generally quite well with dishes of spicy food or sweet desserts such as recipes of shrimp marinade or tarte tatin.
Details and technical informations about Winery Aymard Duperrier's Tradition Clairette de Die.
Discover the grape variety: Clairette
Vibrant and fresh rosés and clairets with a pale robe and tender mouth, featuring aromas of white flowers, citrus, fennel and delicate anise notes. Moderate acidity, light finish. A pink-skinned mutation of clairette blanche, occasionally blended into Provençal and Languedoc rosés. Clairette blanche signs Clairette de Die, Clairette du Languedoc AOC and enters Châteauneuf-du-Pape whites. Native southern French grape.
Informations about the Winery Aymard Duperrier
The Winery Aymard Duperrier is one of of the world's greatest estates. It offers 2 wines for sale in the of Clairette de Die to come and discover on site or to buy online.
The wine region of Clairette de Die
Sparkling AOC in the Drôme (Rhône valley), Dioise ancestral method (single bottle fermentation). Muscat Blanc à Petits Grains (min. 75%, topped up with Clairette): fine bubbles, pale to golden colour, ~7-8% alcohol — brilliant aromas of rose, honeysuckle, citrus, honey, peach, apricot, mango, litchi; sweet and refreshing. Light festive wine, drink young and chilled (6-8°C).
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
