Caveau des ByardsCôtes du Jura Perle de Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Côtes du Jura Perle de Rosé
Pairings that work perfectly with Côtes du Jura Perle de Rosé
Original food and wine pairings with Côtes du Jura Perle de Rosé
The Côtes du Jura Perle de Rosé of Caveau des Byards matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal blanquette à l'ancienne, cabbage casserole or rabbit fillet with mustard.
Details and technical informations about Caveau des Byards's Côtes du Jura Perle de Rosé.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Caveau des Byards
The Caveau des Byards is one of of the world's greatest estates. It offers 22 wines for sale in the of Côtes du Jura to come and discover on site or to buy online.
The wine region of Côtes du Jura
Regional Jura AOC, atypical wines of strong identity. Fresh, straight Chardonnay as classic white (white flowers, citrus, apple). Savagnin under flor, oxidative signature: unique whites with notes of fresh walnut, curry, honey, overripe apple and toasted almond — the base of the legendary Vin Jaune aged 6 years in cask. Light-ruby, fruity Poulsard (strawberry, raspberry), tannic, animal Trousseau as reds.
The wine region of Jura
Unique Franche-Comté region between Burgundy and Switzerland, incomparable oxidative identity. Signature mythical Vin Jaune from Savagnin: aged 6 years 3 months in cask under flor, intense whites with signature green walnut, curry, cumin, russet apple, honey and lingering iodine — 62 cl clavelin, century-long ageing. Also classic topped-up Chardonnay (citrus, butter), pale light Poulsard red (strawberry, undergrowth), dense Trousseau, fine Pinot Noir. Sweet Vin de Paille.
The word of the wine: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
