Domaine des Abeilles d'OrDouceur d'Automne
Sweet wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
Food and wine pairings with Douceur d'Automne
Pairings that work perfectly with Douceur d'Automne
Original food and wine pairings with Douceur d'Automne
The Douceur d'Automne of Domaine des Abeilles d'Or matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of quebec style barbecued salmon, spaghetti with squid ink (italy) or real chocolate cake.
Details and technical informations about Domaine des Abeilles d'Or's Douceur d'Automne.
Discover the grape variety: Gold
Intraspecific crossing between A 3-94 (Hamburg Muscat x Sultana) and California K 3-78 (Hamburg Muscat x Queen of the Vines) obtained in the United States (California) in 1958 by Harold Paul Olmo (1909/2006). It can also be found in Greece, Cyprus, etc.
Last vintages of this wine
The best vintages of Douceur d'Automne from Domaine des Abeilles d'Or are 0
Informations about the Domaine des Abeilles d'Or
The Domaine des Abeilles d'Or is one of of the world's greatest estates. It offers 24 wines for sale in the of Genève to come and discover on site or to buy online.
The wine region of Genève
Geneva, at the western end of Lac Léman (Lake Geneva), is the second-largest city in Switzerland and the country's third-largest wine producing canton after Valais and Vaud. Although not famously associated with wine, the city and its environs are home to numerous Vineyards and wineries, some within just a few miles of the Center. At 1,400 hectares (3,500 acres), Geneva accounts for 10 percent of the country's vineyard area. Gamay is the predominant variety here, with the Swiss workhorse Chasselas (often labelled "Fendant") and Pinot Noir taking second and third place respectively.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
