Winery HauvetteAmethyste Rouge
Red wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
The Amethyste Rouge of the Winery Hauvette is in the top 5 of wines of Les Baux-de-Provence.
Wine flavors and olphactive analysis
On the nose the Amethyste Rouge of Winery Hauvette in the region of Provence often reveals types of flavors of red fruit, raspberry or earth and sometimes also flavors of oak, red fruit or black fruit.
Food and wine pairings with Amethyste Rouge
Pairings that work perfectly with Amethyste Rouge
Original food and wine pairings with Amethyste Rouge
The Amethyste Rouge of Winery Hauvette matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of beef strogonoff, spicy chicken and mustard pie or salted king's cake with cauliflower.
Details and technical informations about Winery Hauvette's Amethyste Rouge.
Discover the grape variety: Danuta
A cross obtained in 1964 between the Beirut date palm and the 75 Pirovano or sultana moscata. In 1990, Danuta was registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Amethyste Rouge from Winery Hauvette are 2010, 2017, 2012, 2016 and 2011.
Informations about the Winery Hauvette
The Winery Hauvette is one of of the world's greatest estates. It offers 11 wines for sale in the of Les Baux-de-Provence to come and discover on site or to buy online.
The wine region of Les Baux-de-Provence
Les Baux de Provence is a small Village perched in the Alpilles region of Provence, in southeastern France. It is known for its high quality red and rosé wines, produced mainly from Grenache, Syrah and Mourvedre. The classic Baux de Provence wine is a Deep red with aromas of mountain herbs, black olives, violets and stewed blackberries. The Baux de Provence appellation did not cover white wines until a few years ago.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
