Domaine d'EoleRouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Rouge of Domaine d'Eole in the region of Provence often reveals types of flavors of red fruit, raspberry or non oak and sometimes also flavors of microbio, oak or spices.
Food and wine pairings with Rouge
Pairings that work perfectly with Rouge
Original food and wine pairings with Rouge
The Rouge of Domaine d'Eole matches generally quite well with dishes of beef, lamb or spicy food such as recipes of lamb skewers, lamb tagine with prunes and dried fruits or couscous chicken and merguez.
Details and technical informations about Domaine d'Eole's Rouge.
Discover the grape variety: Muscaris
An interspecific cross between Solaris and Muscat à petits grains blancs, obtained in Freiburg (Germany) in 1987 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. Muscaris can be found in Germany, the Netherlands, Italy and France.
Last vintages of this wine
The best vintages of Rouge from Domaine d'Eole are 2005, 2009, 2018, 2017 and 2016.
Informations about the Domaine d'Eole
The Domaine d'Eole is one of of the world's greatest estates. It offers 13 wines for sale in the of Coteaux d'Aix-en-Provence to come and discover on site or to buy online.
The wine region of Coteaux d'Aix-en-Provence
Côteaux d'Aix-en-Provence is one of the main French appellations in the Provence wine region, located in the extreme southeast of the country. It is the second largest appellation in the region, with about 4,000 hectares North and west of Aix-en-Provence - the town from which it takes its name. The area also bears the tiny title of AOCPalette. The Côteaux d'Aix-en-Provence appellation was first introduced as a VDQS in 1956, having been informally known as Côteaux du Roy René (René d'Anjou being a 15th century French king famous for his love of wine and the Vine).
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: Long
Wine with persistence in the mouth. This persistence in the mouth of a wine is measured in caudalies.
