Château Vigne LaureCoteaux D'Aix-En-Provence
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Coteaux D'Aix-En-Provence
Pairings that work perfectly with Coteaux D'Aix-En-Provence
Original food and wine pairings with Coteaux D'Aix-En-Provence
The Coteaux D'Aix-En-Provence of Château Vigne Laure matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal shoulder with cream and tarragon, kig ha farz (breton stew) or rabbit with mushrooms.
Details and technical informations about Château Vigne Laure's Coteaux D'Aix-En-Provence.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Château Vigne Laure
The Château Vigne Laure is one of of the world's greatest estates. It offers 1 wines for sale in the of Provence to come and discover on site or to buy online.
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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
