The Domaine Amourdedieu is one of the world's great estates. It offers 4 wines for sale in of Alpes-de-Haute-Provence to come and discover on site or to buy online.
Looking for the best Domaine Amourdedieu wines in Alpes-de-Haute-Provence among all the wines in the region? Check out our tops of the best red, white or effervescent Domaine Amourdedieu wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Domaine Amourdedieu wines with technical and enological descriptions.
How Domaine Amourdedieu wines pair with each other generally quite well with dishes such as recipes .
The wine region of Alpes-de-Haute-Provence is located in the region of Méditerranée of Vin de Pays of France. Wineries and vineyards like the Château de Rousset or the Domaine L'Art Provençal produce mainly wines pink, red and white. The most planted grape varieties in the region of Alpes-de-Haute-Provence are Merlot, Cabernet-Sauvignon and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Alpes-de-Haute-Provence often reveals types of flavors of cherry, red fruit or floral and sometimes also flavors of tropical fruit, earthy or blackberry.
In the mouth of Alpes-de-Haute-Provence is a with a nice freshness. We currently count 30 estates and châteaux in the of Alpes-de-Haute-Provence, producing 80 different wines in conventional, organic and biodynamic agriculture. The wines of Alpes-de-Haute-Provence go well with generally quite well with dishes of beef, lamb or spicy food.
How Domaine Amourdedieu wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of daube niçoise, moroccan lamb shoulder or spicy chicken and mustard pie.
Interspecific cross between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979, registered in the Official Catalogue of table grape varieties list A1.
Planning a wine route in the of Alpes-de-Haute-Provence? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Domaine Amourdedieu.
Intraspecific crossing obtained in Germany in 1931 by August Karl Herold (1902-1973) between early pinot noir and frankenthal. This variety can still be found in Germany, the United Kingdom, etc. In France, it is practically unknown.
It’s no secret that climate change is breaking records for heatwaves, frosts, fires, droughts, hail and wildfires. Their increasing frequency has left the wine world awash with initiatives, conferences, and research all concerning sustainable viticulture and its many facets: biodiversity, regenerative agriculture and the host of organic, biodynamic and sustainable labels or certifications they embody. More than simple posturing, many are concerned with the very real practicalities of saving wate ...
The first release in the collection, ‘Jameson Remastered’ represents a significant shift in direction for the well-known blended Irish whiskey brand, by bringing back a single pot still whiskey to the portfolio, celebrating the spirit of classic discontinued recipes from the Jameson archives. The 15 year old single pot still (a whiskey distilled and constructed from only malted and un-malted barley, rather than being additionally blended with grain whiskey, like the flagship Jameson Original) wa ...
Glenfiddich has released a range of three luxury single malts, themed around time. The Time Re:Imagined collection includes 30-year-old, 40-year-old and 50-year-old expressions, priced from £900 up to £35,000. The whiskies have been matured in Speyside. Each one is presented in packaging designed to interpret different concepts of time. ‘In whisky production, we often talk about the role of malt masters and it is our responsibility to find the delicate balance between the taste of the whisky and ...
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
