Les Caves du CommandeurDédicace Côtes de Provence Rouge
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Dédicace Côtes de Provence Rouge
Pairings that work perfectly with Dédicace Côtes de Provence Rouge
Original food and wine pairings with Dédicace Côtes de Provence Rouge
The Dédicace Côtes de Provence Rouge of Les Caves du Commandeur matches generally quite well with dishes of beef, lamb or spicy food such as recipes of authentic bolognese sauce (ragù di carne), lamb tagine with honey and dried fruits or rougail sausage.
Details and technical informations about Les Caves du Commandeur's Dédicace Côtes de Provence Rouge.
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 Dédicace Côtes de Provence Rouge from Les Caves du Commandeur are 2016, 2011
Informations about the Les Caves du Commandeur
The Les Caves du Commandeur is one of of the world's greatest estates. It offers 11 wines for sale in the of Provence to come and discover on site or to buy online.
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: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
