Winery Louis BernardDomaine Des Vaudois Luberon Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Domaine Des Vaudois Luberon Rosé
Pairings that work perfectly with Domaine Des Vaudois Luberon Rosé
Original food and wine pairings with Domaine Des Vaudois Luberon Rosé
The Domaine Des Vaudois Luberon Rosé of Winery Louis Bernard matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tanjia, leg of lamb with garlic and rosemary or thai basil chicken.
Details and technical informations about Winery Louis Bernard's Domaine Des Vaudois Luberon Rosé.
Discover the grape variety: Grec rouge
Most likely from the south of France, it is now an endangered variety.
Informations about the Winery Louis Bernard
The Winery Louis Bernard is one of of the world's great estates. It offers 105 wines for sale in the of Luberon to come and discover on site or to buy online.
The wine region of Luberon
The wine region of Luberon is located in the region of Rhône méridional of Rhone Valley of France. Wineries and vineyards like the Domaine Marrenon or the Maison Williams Chase produce mainly wines red, pink and white. The most planted grape varieties in the region of Luberon are Mourvèdre, Vermentino and Clairette, they are then used in wines in blends or as a single variety. On the nose of Luberon often reveals types of flavors of cherry, cinnamon or cassis and sometimes also flavors of dark chocolate, jam or coffee.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
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The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
