Domaine Poivre d'ÂnePoivre d'Ane Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Poivre d'Ane Rouge of Domaine Poivre d'Âne in the region of Vin de France often reveals types of flavors of spices, black fruit.
Food and wine pairings with Poivre d'Ane Rouge
Pairings that work perfectly with Poivre d'Ane Rouge
Original food and wine pairings with Poivre d'Ane Rouge
The Poivre d'Ane Rouge of Domaine Poivre d'Âne matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef in a crust (onions & mustard), rolled lamb shoulder with herbs or oriental stuffed vegetables.
Details and technical informations about Domaine Poivre d'Âne's Poivre d'Ane Rouge.
Discover the grape variety: Schoenburger
This variety is the result of an intraspecific cross between Pinot Noir and Pirovano 1 (Chasselas rose x Hamburg Muscat), obtained in 1939 by Heinrich Birk at the Geinsenheim Research Station (Germany). It can be found not only in Germany but also in Great Britain, Belgium, Italy, the Czech Republic, Brazil, South Africa, Australia, the United States, Canada, etc. In France, it is almost unknown.
Last vintages of this wine
The best vintages of Poivre d'Ane Rouge from Domaine Poivre d'Âne are 2015, 2014, 2019, 2016 and 2017.
Informations about the Domaine Poivre d'Âne
The Domaine Poivre d'Âne is one of of the world's greatest estates. It offers 21 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
