Domaine de JauRobert Doutres Banyuls
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Robert Doutres Banyuls
Pairings that work perfectly with Robert Doutres Banyuls
Original food and wine pairings with Robert Doutres Banyuls
The Robert Doutres Banyuls of Domaine de Jau matches generally quite well with dishes of beef, pasta or veal such as recipes of cornish pasties, meat and cheese pie or chicken bonne femme.
Details and technical informations about Domaine de Jau's Robert Doutres Banyuls.
Discover the grape variety: Ekigaïna
Deeply coloured and structured reds with a deep ruby robe, firm to powerful tannins and a dense palate, with signature aromas of black fruits (blackberry, blackcurrant), plum, spices and balsamic notes. Fine ageing potential as a tannic red. Grown mainly in the South-West for IGPs, it offers excellent potential for red wines with ageing ability. French black grape obtained in 1956 by crossing Tannat × Cabernet Sauvignon, like Arinarnoa.
Informations about the Domaine de Jau
The Domaine de Jau is one of of the world's greatest estates. It offers 3 wines for sale in the of Banyuls to come and discover on site or to buy online.
The wine region of Banyuls
AOC natural sweet wine of the Catalan Côte Vermeille, spectacular schist terrace vineyards facing the Mediterranean. Black Grenache fortified with alcohol (min. 50%, min. 75% in Grand Cru).
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
