Winery Jas d'EsclansBulles du Jas Rosé Brut
Sparkling wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Bulles du Jas Rosé Brut
Pairings that work perfectly with Bulles du Jas Rosé Brut
Original food and wine pairings with Bulles du Jas Rosé Brut
The Bulles du Jas Rosé Brut of Winery Jas d'Esclans matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braised beef with carrots, leg of lamb with spices or macaroonade from sète.
Details and technical informations about Winery Jas d'Esclans's Bulles du Jas Rosé Brut.
Discover the grape variety: Camaralet
Structured and aromatic whites with pale golden colour, ample mouth with preserved acidity, showing signature aromas of fennel, white pepper, cinnamon, anise and remarkable spicy notes. Singular Béarnais identity profile. Very rare (under 1 ha), often blended with Lauzet and Gros Manseng. Autochthonous French white grape from Béarn (Pyrénées-Atlantiques), also called Camaralet de Lasseube.
Informations about the Winery Jas d'Esclans
The Winery Jas d'Esclans is one of of the world's greatest estates. It offers 11 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
