Château l'ArnaudePierre Louis Côtes de Provence
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Pierre Louis Côtes de Provence
Pairings that work perfectly with Pierre Louis Côtes de Provence
Original food and wine pairings with Pierre Louis Côtes de Provence
The Pierre Louis Côtes de Provence of Château l'Arnaude matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of sot- l- leaves, stuffed potatoes or quick duck breast with honey.
Details and technical informations about Château l'Arnaude's Pierre Louis Côtes de Provence.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Pierre Louis Côtes de Provence from Château l'Arnaude are 2011, 2014, 2012
Informations about the Château l'Arnaude
The Château l'Arnaude is one of of the world's greatest estates. It offers 19 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino whites.
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: Heady
Said of a wine rich in alcohol, powerful and expressive.
