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Diamond Premium Secco Allure Lekkere witte wijn alleen mis je de bubbels. Je mag verwachten dat er meer bubbels in zitten.
Goede en snelle levering.
Was de eerste bestelling maar er volgen er zeker meer!
Domaine du Grand Ormeau, Lalande de Pomerol, Frankrijk
Manual cultivation of the soil, 'Vendanges Vertes' (green harvest), maximum ripening of the grapes. Manual selection of the harvest with a cold maceration prior to fermentation for 5 hours to extract sufficient colour and aromas. The must ferments at high temperatures, as does the second fermentation. The alcoholic fermentation proceeds slowly over a period of 18-30 days. After fermentation, the wine is aged in one and two year old French oak barrels until bottling.
Dark purple-red colour. Elegant attack with an accent on blueberries, blackberries. Lots of depth in the taste with complex tannin structure. Promising for the future, but now also delicious to enjoy with matching dishes.
Good with stews with ripe notes, game dishes with spicy notes and red fruit, grilled and roasted rib steak with creamy sauce and cooked vegetables. Also nice with Dry Aged red meat with spicy notes and rich dishes from the BBQ.
Anne de Joyeuse, Limoux, Frankrijk
Click here for the wine technique
Feudi Salentini, Puglia, Italië
Feudi Salentini, Puglia, Italië
Good with slow cooked meats and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote.
Domaine des Plos, Languedoc & Roussillon, Frankrijk
Click here for the wine techniqueCombines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.
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