Winery Christophe PerrinVin Jaune Côtes du Jura
Red wine
This wine generally goes well with poultry, mature and hard cheese or mushrooms.
Food and wine pairings with Vin Jaune Côtes du Jura
Pairings that work perfectly with Vin Jaune Côtes du Jura
Original food and wine pairings with Vin Jaune Côtes du Jura
The Vin Jaune Côtes du Jura of Winery Christophe Perrin matches generally quite well with dishes of spicy food, mature and hard cheese or poultry such as recipes of spicy chicken and mustard pie, chicken and chorizo brochettes or croque madame.
Details and technical informations about Winery Christophe Perrin's Vin Jaune Côtes du Jura.
Discover the grape variety: Claverie
Simple, fresh dry whites with a pale golden colour, supple palate with moderate acidity, discreet aromas of white flowers and stone fruits from the Pyrenees. Productive. Often blended with Baroque, Arrufiac and Gros Manseng, contributes to South-West whites and Armagnac eau-de-vie distillation. French indigenous white variety from the South-West, mainly grown in Béarn and Tursan.
Last vintages of this wine
The best vintages of Vin Jaune Côtes du Jura from Winery Christophe Perrin are 0
Informations about the Winery Christophe Perrin
The Winery Christophe Perrin is one of of the world's greatest estates. It offers 12 wines for sale in the of Jura to come and discover on site or to buy online.
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: VQPRD
Quality wine produced in a specific region. European designation that groups together appellation wines, i.e., in France, AOC and VDQS.
