Domaine AuquierRouge
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Rouge from the Domaine Auquier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rouge of Domaine Auquier in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rouge
Pairings that work perfectly with Rouge
Original food and wine pairings with Rouge
The Rouge of Domaine Auquier matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of quick beef bourguignon, leg of lamb brissac (leftover leg of lamb) or giant paella cooked on a wood fire.
Details and technical informations about Domaine Auquier's Rouge.
Discover the grape variety: Croatina
Supple, fruity reds with an intense ruby robe, smooth tannins and a moreish palate of signature red fruits (cherry, raspberry), plum, blackfruit, spices and floral notes (violet). Often vinified as frizzante (lightly sparkling) as Bonarda dell'Oltrepò Pavese DOC, a festive and popular profile. Grown in Oltrepò Pavese DOC and Colli Piacentini DOC. Native Italian grape of Lombardy, not to be confused with Piedmontese bonarda.
Informations about the Domaine Auquier
The Domaine Auquier is one of of the world's greatest estates. It offers 3 wines for sale in the of Luberon to come and discover on site or to buy online.
The wine region of Luberon
Southern Rhône cru on the foothills of the Provençal massif: signature Grenache, Syrah and Mourvèdre as fruity reds with notes of cherry, raspberry, blackberry, garrigue (thyme, rosemary) and a spice touch, supple tannins and a fresh finish from altitude. Signature moreish rosés (strawberry, raspberry, citrus). Vermentino, Grenache Blanc and Clairette as ample, floral whites. AOC (1988), ~3,250 ha in the Vaucluse, altitude 200-450 m, varied limestone soils.
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.
