Duclos-LevallierLes Oliviers Coteaux D Aix En Provence
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Les Oliviers Coteaux D Aix En Provence
Pairings that work perfectly with Les Oliviers Coteaux D Aix En Provence
Original food and wine pairings with Les Oliviers Coteaux D Aix En Provence
The Les Oliviers Coteaux D Aix En Provence of Duclos-Levallier matches generally quite well with dishes of beef, lamb or spicy food such as recipes of baeckeoffe, roast lamb with thyme or scallops with coconut cream.
Details and technical informations about Duclos-Levallier's Les Oliviers Coteaux D Aix En Provence.
Discover the grape variety: Optima
Intraspecific crossing between sylvaner x riesling (perhaps rieslaner) and müller-thurgau obtained in 1930 by Peter Morio (1887-1960) and Bernhard Husfeld (1900-1970) at the Siebeldingen Research Institute (Palatinate) in Germany. It can be found in Germany, Switzerland, Belgium, Austria, the Netherlands, Hungary, England, Canada, South Africa, Brazil, ... very little known in France. Note that Optima is the mother of the Orion grape variety.
Informations about the Duclos-Levallier
The Duclos-Levallier is one of of the world's greatest estates. It offers 3 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: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
