Domaine de RégusseBelle de Bois Pierrevert
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Belle de Bois Pierrevert
Pairings that work perfectly with Belle de Bois Pierrevert
Original food and wine pairings with Belle de Bois Pierrevert
The Belle de Bois Pierrevert of Domaine de Régusse matches generally quite well with dishes of beef, lamb or spicy food such as recipes of provencal stew, baekenofe (alsatian meat stew) or haddock with curry cream.
Details and technical informations about Domaine de Régusse's Belle de Bois Pierrevert.
Discover the grape variety: Souvignier gris
Interspecific cross between Cabernet Sauvignon and Bronner obtained in 1983 by Norbert Becker in Freiburg (Germany). A resistance gene has been identified to oidium, no gene to mildew. It can be found in Germany, but also in Belgium, the Netherlands, Italy, ... and in France.
Last vintages of this wine
The best vintages of Belle de Bois Pierrevert from Domaine de Régusse are 2012, 2015, 2014, 2013
Informations about the Domaine de Régusse
The Domaine de Régusse is one of of the world's greatest estates. It offers 46 wines for sale in the of Coteaux de Pierrevert to come and discover on site or to buy online.
The wine region of Coteaux de Pierrevert
Pierrevert (formerly known as Coteaux de Pierrevert) is an appellation in Provence. It applies to red, white and rosé wines. Grenache and Syrah are the dominant grape varieties used in Pierrevert red and rosé wines, complemented by Carignan and Cinsaut. The white wines are made from a balanced blend of Grenache Blanc, Ugni Blanc, Clairette and Roussanne.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
