Winery Les Celliers de StéphanyCoteaux D Aix En Provence Club Des Sommeliers
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Coteaux D Aix En Provence Club Des Sommeliers
Pairings that work perfectly with Coteaux D Aix En Provence Club Des Sommeliers
Original food and wine pairings with Coteaux D Aix En Provence Club Des Sommeliers
The Coteaux D Aix En Provence Club Des Sommeliers of Winery Les Celliers de Stéphany matches generally quite well with dishes of beef, lamb or spicy food such as recipes of harira de mamie (moroccan soup), chaouia lamb or chicken curry (like in reunion island).
Details and technical informations about Winery Les Celliers de Stéphany's Coteaux D Aix En Provence Club Des Sommeliers.
Discover the grape variety: Picolit blanc
A very old grape variety, probably already known to the Romans, and most certainly of Italian origin, from Friuli to be precise. The Hungarian Keknyelu is said to be the same variety, but this remains to be confirmed. It is almost unknown in France and even in the wine world, perhaps because of its low production and its sensitivity to various diseases. It should be noted that it is not related to the black picolit.
Informations about the Winery Les Celliers de Stéphany
The Winery Les Celliers de Stéphany is one of of the world's greatest estates. It offers 4 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: Bordeaux barrel
Barrels of 220 to 225 litres. The toasting of the barrel to bend the staves (curved boards used to make the barrels) can vary according to the coopers and the demand. A gentle and slow toasting has little effect on the aromas. On the other hand, a strong toasting gives aromas of coffee or cocoa which will influence the taste of the wine. A wine barrel has already been aged for a year and has less impact on the wine than a new barrel.
