Winery Le Puy des ArtsImpertinence
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Impertinence
Pairings that work perfectly with Impertinence
Original food and wine pairings with Impertinence
The Impertinence of Winery Le Puy des Arts matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of traditional flemish carbonades, mullet with onions and white wine or cream and ham ravioli.
Details and technical informations about Winery Le Puy des Arts's Impertinence.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Informations about the Winery Le Puy des Arts
The Winery Le Puy des Arts is one of of the world's greatest estates. It offers 8 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
