Cave du LuberonLes Fileuses Ventoux
Pink wine
In the mouth this pink wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Les Fileuses Ventoux from the Cave du Luberon
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Fileuses Ventoux of Cave du Luberon in the region of Rhone Valley is a powerful.
Food and wine pairings with Les Fileuses Ventoux
Pairings that work perfectly with Les Fileuses Ventoux
Original food and wine pairings with Les Fileuses Ventoux
The Les Fileuses Ventoux of Cave du Luberon matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of the garbure, salmon and spinach lasagna or sublime fish and shrimp colombo.
Details and technical informations about Cave du Luberon's Les Fileuses Ventoux.
Discover the grape variety: Florental
Simple, colourful fruity reds with a dark ruby hue, lightly marked to firm tannins and a straightforward palate; signature aromas of red fruits (cherry, raspberry), gentle spices and herbaceous notes. Modern, productive profile. Grown in small quantities in France and Belgium, used in organic and sustainable vineyards, part of the new generation of disease-resistant varieties. French black hybrid developed in the 20th century.
Informations about the Cave du Luberon
The Cave du Luberon is one of of the world's great estates. It offers 35 wines for sale in the of Ventoux to come and discover on site or to buy online.
The wine region of Ventoux
High-altitude, cool southern Rhône (below the 1,912 m Giant of Provence): signature reds from Grenache and Syrah — round and supple with notes of cherry, raspberry, garrigue, pepper and a truffle touch with age, melted tannins, natural freshness and easy drinking (vs the sun-baked plains wines). Carignan, Cinsault and Mourvèdre as support. Lively, crunchy rosés (raspberry, flowers). Ample whites of Clairette, Roussanne, Bourboulenc, Vermentino.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
