Winery Pur100 Coteaux Varios En Provence
Other wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with 100 Coteaux Varios En Provence
Pairings that work perfectly with 100 Coteaux Varios En Provence
Original food and wine pairings with 100 Coteaux Varios En Provence
The 100 Coteaux Varios En Provence of Winery Pur matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef in white wine, moroccan tagine with lamb and cardoons or curried coral lentils.
Details and technical informations about Winery Pur's 100 Coteaux Varios En Provence.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Pur
The Winery Pur is one of of the world's greatest estates. It offers 1 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: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
