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 roast beef with pepper, eggplant, lamb and goat lasagna or fricassee of lambis.
Details and technical informations about Cave de Tain's La Croix Du Joug Hermitage.
Discover the grape variety: Muscat de Hambourg
Aromatic sweet to luscious reds with a garnet ruby colour, an enveloping palate with moderate acidity, and intense muscat signature aromas (rose, fresh grape), candied red fruits and honey. Also a highly prized table grape for its appearance and muscat flavour. Grown in the Mediterranean, Central Asia and California, producing original sweet wines. Aromatic black grape obtained in 1837 in England (Muscat of Alexandria × Schiava grossa).
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
Mythical northern Rhône cru on the eponymous hill on the left bank: signature Syrah as ruling red (≤15% Marsanne/Roussanne allowed) — dark robe, intense aromas of blackberry, blackcurrant, spice, pepper, clove and violet, powerful texture and racy tannins, decade-long ageing. Signature Marsanne and Roussanne as ruling whites — white flowers (hawthorn, honeysuckle), dried fruits, honey and a buttery touch, aromatic finesse. AOC 1937, granite slopes, Massif Central.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
