Winery Luc Lapeyre - l'AmourierAl Bosc
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Al Bosc
Pairings that work perfectly with Al Bosc
Original food and wine pairings with Al Bosc
The Al Bosc of Winery Luc Lapeyre - l'Amourier matches generally quite well with dishes of beef, pasta or veal such as recipes of pork chops with potatoes, pasta stuffed with meat or italian veal roulade.
Details and technical informations about Winery Luc Lapeyre - l'Amourier's Al Bosc.
Discover the grape variety: Gelber Muskateller
Elegant, aromatic muscated whites with a pale golden robe and an airy palate, with intense signature aromas of muscat, white flowers (orange blossom, elderflower), exotic fruits and fresh grape. Also late-harvest and liqueur wines. Grown in Austria (Styria, Wachau, Burgenland), Germany (Baden, Palatinate) and northern Italy (Trentino). Austrian and German aromatic white variety; German-language synonym for Muscat Blanc à Petits Grains.
Informations about the Winery Luc Lapeyre - l'Amourier
The Winery Luc Lapeyre - l'Amourier is one of of the world's great estates. It offers 14 wines for sale in the of Minervois to come and discover on site or to buy online.
The wine region of Minervois
Mediterranean Languedoc reds (84% of output) north of the Canal du Midi. Signature Syrah with notes of blackberry, violet, black pepper and garrigue, blended with dense Mourvèdre, sunny Grenache (candied red fruits, spices) and old-vine Carignan (black fruits, dry herbs, firm tannins). Fleshy palate, freshness at altitude. Minervois-La Livinière cru at the top (1999), dense and age-worthy.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
