Domaine la JeanneMathilde
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Mathilde from the Domaine la Jeanne
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mathilde of Domaine la Jeanne in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Mathilde
Pairings that work perfectly with Mathilde
Original food and wine pairings with Mathilde
The Mathilde of Domaine la Jeanne matches generally quite well with dishes of beef, pasta or veal such as recipes of baked marrow bones, salmon cannelloni or rabbit with hunter's sauce.
Details and technical informations about Domaine la Jeanne's Mathilde.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Informations about the Domaine la Jeanne
The Domaine la Jeanne is one of of the world's greatest estates. It offers 17 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
