Winery Les Vins AujouxTerre des Anisses Red
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Terre des Anisses Red
Pairings that work perfectly with Terre des Anisses Red
Original food and wine pairings with Terre des Anisses Red
The Terre des Anisses Red of Winery Les Vins Aujoux matches generally quite well with dishes of beef, pasta or veal such as recipes of boeuf en daube, chinese noodles with shrimp or chicken supreme with morels.
Details and technical informations about Winery Les Vins Aujoux's Terre des Anisses Red.
Discover the grape variety: Fiano blanc
This grape variety has been known and cultivated since ancient times in the Campania region - southern Italy - and in Sicily. It is said to be related to the Greco Bianco, another Italian variety. It can be found in Australia, Argentina, etc. and is virtually unknown in France, although it is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Informations about the Winery Les Vins Aujoux
The Winery Les Vins Aujoux is one of of the world's great estates. It offers 155 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
