Winery Pouderoux96 Rivesaltes Ambré
Sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with 96 Rivesaltes Ambré
Pairings that work perfectly with 96 Rivesaltes Ambré
Original food and wine pairings with 96 Rivesaltes Ambré
The 96 Rivesaltes Ambré of Winery Pouderoux matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of rice croquettes with salmon, scallops or violet omelette.
Details and technical informations about Winery Pouderoux's 96 Rivesaltes Ambré.
Discover the grape variety: Dawn seedless
Cross between the gold and the pearl obtained in the United States (California) by Harold P. Olmo and Albert T. Koyama. This variety is also known in Chile. - Synonymy: davis g4-36 (for all the synonyms of the varieties, click here!).
Informations about the Winery Pouderoux
The Winery Pouderoux is one of of the world's great estates. It offers 22 wines for sale in the of Rivesaltes to come and discover on site or to buy online.
The wine region of Rivesaltes
Rivesaltes is an appellation for the historic Sweet wines of eastern Roussillon, in the DeepSouth of France. The natural sweet wines produced in this region have been revered since at least the 14th century. The technique used to make them is one of many techniques used for sweet wines. Unlike botrytized wines or ice wines, natural sweet wines are made by Mutage, a process that involves stopping the Fermentation of the must while a high level of natural sweetness remains.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
