Maison BleueJaja Red
Red wine
This wine is a blend of 2 varietals which are the Counoise and the Mourvèdre.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Jaja Red from the Maison Bleue
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Jaja Red of Maison Bleue in the region of Washington is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Jaja Red of Maison Bleue in the region of Washington often reveals types of flavors of spices, red fruit or black fruit.
Food and wine pairings with Jaja Red
Pairings that work perfectly with Jaja Red
Original food and wine pairings with Jaja Red
The Jaja Red of Maison Bleue matches generally quite well with dishes of beef, pasta or veal such as recipes of polish goulash, fideuà (paella with pasta and fish) or sauté of veal with tomato.
Details and technical informations about Maison Bleue's Jaja Red.
Discover the grape variety: Counoise
Supple and fresh reds with a clear ruby colour, melted tannins and preserved acidity despite the sun, on aromas of strawberry, raspberry, red cherry, white pepper, garrigue and spiced notes. Airy and thirst-quenching palate. A traditional component of Châteauneuf-du-Pape AOC (one of the 13 authorised varieties), it brings freshness, finesse and aromatic complexity to southern blends of Côtes-du-Rhône and Languedoc. Native Rhône variety, very late-ripening.
Last vintages of this wine
The best vintages of Jaja Red from Maison Bleue are 2010, 2011, 0, 2012
Informations about the Maison Bleue
The Maison Bleue is one of of the world's greatest estates. It offers 22 wines for sale in the of Yakima Valley to come and discover on site or to buy online.
The wine region of Yakima Valley
Washington's oldest AVA (1983): signature Chardonnay and Riesling as white kings (lively and taut, citrus, apple, white peach and a mineral touch, acidity preserved by cold nights). Supple Merlot (plum, blackberry), structured Cabernet Sauvignon (blackcurrant, cedar) and fleshy Syrah (blackberry, pepper, smoked meat) in concentrated reds. Southern Columbia Valley, basalt under loess, day-night contrast (80/50°F) — about 1/3 of the state's plantings.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
The word of the wine: Tense
Said of a lively and nervous wine.
