Winery RicheaumeLes Terrasses
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Les Terrasses of the Winery Richeaume is in the top 40 of wines of Provence.
Wine flavors and olphactive analysis
Food and wine pairings with Les Terrasses
Pairings that work perfectly with Les Terrasses
Original food and wine pairings with Les Terrasses
The Les Terrasses of Winery Richeaume matches generally quite well with dishes of beef, lamb or spicy food such as recipes of sauté of lamb with curry, traditional tunisian couscous or royal couscous (lamb, chicken, merguez).
Details and technical informations about Winery Richeaume's Les Terrasses.
Discover the grape variety: Molette
Crisp, light dry whites with a pale robe, a slender palate and preserved acidity of delicate citrus (lemon), white flowers (acacia), green apple and fresh mineral notes. An ideal profile for sparkling base wines thanks to its preserved acidity. Essential component of Seyssel AOC (still and sparkling) and Bugey AOC. Native French grape of Savoie and Bugey, signature of Savoyard sparkling wines.
Last vintages of this wine
The best vintages of Les Terrasses from Winery Richeaume are 2015, 2011, 2012, 2010 and 2004.
Informations about the Winery Richeaume
The Winery Richeaume is one of of the world's greatest estates. It offers 15 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
