The Domaine de l'Anio is one of the largest wineries in the world. It offers 4 wines for sale in of Saint-Guilhem-le-Desert to come and discover on site or to buy online.
Looking for the best Domaine de l'Anio wines in Saint-Guilhem-le-Desert among all the wines in the region? Check out our tops of the best red, white or effervescent Domaine de l'Anio 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 de l'Anio wines with technical and enological descriptions.
How Domaine de l'Anio wines pair with each other generally quite well with dishes of beef, pasta or veal such as recipes of beef kidney, pasta carbonara a la flo without egg or alsatian fondue.
The wine region of Saint-Guilhem-le-Desert is located in the region of Pays d'Oc of Vin de Pays of France. Wineries and vineyards like the Domaine Mas Foulaquier or the Domaine Mas de Daumas Gassac produce mainly wines red, white and pink. The most planted grape varieties in the region of Saint-Guilhem-le-Desert are Merlot, Viognier and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Saint-Guilhem-le-Desert often reveals types of flavors of vegetal, earthy or leather and sometimes also flavors of red fruit, red currant or minerality.
In the mouth of Saint-Guilhem-le-Desert is a powerful with a nice freshness. We currently count 75 estates and châteaux in the of Saint-Guilhem-le-Desert, producing 168 different wines in conventional, organic and biodynamic agriculture. The wines of Saint-Guilhem-le-Desert go well with generally quite well with dishes of pasta, vegetarian or poultry.
Planning a wine route in the of Saint-Guilhem-le-Desert? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Domaine de l'Anio.
Courbu is indigenous to the Pyrenean vineyards. This white grape variety is part of the Jurançon family. Three clones are recognized in this variety, which buds in the medium term, develops regularly and has satisfactory productivity. The way in which the shoots form is characteristic. Initially upright, they bend and curve, giving a parasol-like finish to the vine. A vigorous rootstock is recommended to see the Courbu develop and mature at a late age. The small clusters display quite distinctive features. Not necessarily winged, they are pignate and stocky, with a rounded or rather flattened shape. A light pink veil covers the most mature berries, but the original colour varies from yellow-green to golden white. Vinification enhances the juice of this variety. The bouquet becomes more refined with age under a pale yellow colour. Dry or sweet, this wine is always remarkably fine.
Tongue firmly in cheek, I sometimes define ‘wine consultant’ as ‘someone lacking employment who will work for whoever pays them’. Although meant in jest, the implied question is valid: just what does a wine consultant do? More importantly, in this age, when every assistant in a retail shop styles him- or herself a sales consultant, who would hire one? The short answer is this: a wine consultant is someone who advises wine lovers about their passion. He or she advises buyers on what to buy (and a ...
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 ...
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 mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
