Domaine de SulauzeLauze Coteaux d'Aix-en-Provence
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Lauze Coteaux d'Aix-en-Provence
Pairings that work perfectly with Lauze Coteaux d'Aix-en-Provence
Original food and wine pairings with Lauze Coteaux d'Aix-en-Provence
The Lauze Coteaux d'Aix-en-Provence of Domaine de Sulauze matches generally quite well with dishes of beef, lamb or spicy food such as recipes of blanquette of monkfish with small vegetables, lamb garam massala or marinated tacaud fillets.
Details and technical informations about Domaine de Sulauze's Lauze Coteaux d'Aix-en-Provence.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Lauze Coteaux d'Aix-en-Provence from Domaine de Sulauze are 2012, 2011
Informations about the Domaine de Sulauze
The Domaine de Sulauze is one of of the world's great estates. It offers 30 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
Provençal AOC between the Durance, Rhône, Mediterranean and Sainte-Victoire, 70% rosés. Fresh, fruity rosés with signature notes of strawberry, grapefruit, white peach, flowers and a garrigue touch, taut and thirst-quenching palate — the sunny Provençal aperitif. Supple reds blending Grenache, Syrah, Cinsault, Mourvèdre and Cabernet Sauvignon (spice, density, structure). Whites Rolle (Vermentino) and Clairette, ample with white flowers.
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: Lactic (acid)
Acid obtained by malolactic fermentation.
