Domaine TempierMarc de Provence
Sweet wine
This wine generally goes well with beef
The Marc de Provence of the Domaine Tempier is in the top 10 of wines of Provence.
Wine flavors and olphactive analysis
On the nose the Marc de Provence of Domaine Tempier in the region of Provence often reveals types of flavors of leather, earth or oak.
Food and wine pairings with Marc de Provence
Pairings that work perfectly with Marc de Provence
Original food and wine pairings with Marc de Provence
The Marc de Provence of Domaine Tempier matches generally quite well with dishes of beef such as recipes of bernard's potée.
Details and technical informations about Domaine Tempier's Marc de Provence.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Marc de Provence from Domaine Tempier are 2012, 2011, 2009, 2008 and 2007.
Informations about the Domaine Tempier
The Domaine Tempier is one of of the world's greatest estates. It offers 11 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
