Winery Le Cellier d'EguillesDomaine des Baoux Rouge
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Domaine des Baoux Rouge
Pairings that work perfectly with Domaine des Baoux Rouge
Original food and wine pairings with Domaine des Baoux Rouge
The Domaine des Baoux Rouge of Winery Le Cellier d'Eguilles matches generally quite well with dishes of beef, lamb or spicy food such as recipes of homemade beef stew, rack of lamb with antiboise sauce or thai basil chicken.
Details and technical informations about Winery Le Cellier d'Eguilles's Domaine des Baoux Rouge.
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.
Last vintages of this wine
The best vintages of Domaine des Baoux Rouge from Winery Le Cellier d'Eguilles are 2016
Informations about the Winery Le Cellier d'Eguilles
The Winery Le Cellier d'Eguilles is one of of the world's great estates. It offers 27 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
