Cave de TainLa Croix Du Joug Hermitage
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with La Croix Du Joug Hermitage
Pairings that work perfectly with La Croix Du Joug Hermitage
Original food and wine pairings with La Croix Du Joug Hermitage
The La Croix Du Joug Hermitage of Cave de Tain matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef bourguignon with tomato, tajine with 2 meats and preserved lemons or coconut chicken.
Details and technical informations about Cave de Tain's La Croix Du Joug Hermitage.
Discover the grape variety: Gros Verdot
Girondine most certainly like the Petit Verdot. It is almost no longer present in the vineyard, no longer multiplied and therefore very clearly on the way to extinction.
Informations about the Cave de Tain
The Cave de Tain is one of wineries to follow in Hermitage.. It offers 219 wines for sale in the of Hermitage to come and discover on site or to buy online.
The wine region of Hermitage
The wine region of Hermitage is located in the region of Rhône septentrional of Rhone Valley of France. Wineries and vineyards like the Domaine Jean-Louis Chave or the Domaine Jean-Louis Chave produce mainly wines red, white and sweet. The most planted grape varieties in the region of Hermitage are Marsanne, Roussanne and Mourvèdre, they are then used in wines in blends or as a single variety. On the nose of Hermitage often reveals types of flavors of cherry, lavender or marzipan and sometimes also flavors of biscuits, yellow apple or petroleum.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
