Domaine BelambréeLes Ephémères Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Les Ephémères Rouge
Pairings that work perfectly with Les Ephémères Rouge
Original food and wine pairings with Les Ephémères Rouge
The Les Ephémères Rouge of Domaine Belambrée matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roasted fillet of beef with parsley, seven o'clock leg of lamb or makrouna salsa (tunisian pastry).
Details and technical informations about Domaine Belambrée's Les Ephémères Rouge.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Les Ephémères Rouge from Domaine Belambrée are 2015, 2018, 2016, 2017 and 2014.
Informations about the Domaine Belambrée
The Domaine Belambrée is one of of the world's greatest estates. It offers 9 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
