Domaine Le ColombierLes 3J
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Les 3J of Domaine Le Colombier in the region of Méditerranée often reveals types of flavors of earth, oak.
Food and wine pairings with Les 3J
Pairings that work perfectly with Les 3J
Original food and wine pairings with Les 3J
The Les 3J of Domaine Le Colombier matches generally quite well with dishes of beef, lamb or spicy food such as recipes of caramelized beef with onions, tajine of beef balls and merguez or chicken fajitas.
Details and technical informations about Domaine Le Colombier's Les 3J.
Discover the grape variety: Arbanne
A very old grape variety that would have found its first origins in the Gier Valley and brought to the north-east of France in the Aube department, among others. Today it is very little multiplied, but it is registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Domaine Le Colombier
The Domaine Le Colombier is one of of the world's great estates. It offers 20 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
