Winery EstandonJas du Roy Rosé
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Jas du Roy Rosé
Pairings that work perfectly with Jas du Roy Rosé
Original food and wine pairings with Jas du Roy Rosé
The Jas du Roy Rosé of Winery Estandon matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of lentils and morteau sausages, flying with the wind of the seas or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Estandon's Jas du Roy Rosé.
Discover the grape variety: Koshu
One of the oldest varieties cultivated in Japan, generally in arbors/pergolas, most often used as a table grape and recently vinified and associated with other varieties. It is a Vitis vinifera also known in Australia, New Zealand, Germany, the United States... practically unknown in France.
Informations about the Winery Estandon
The Winery Estandon is one of wineries to follow in Coteaux d'Aix-en-Provence.. It offers 134 wines for sale in the of Coteaux d'Aix-en-Provence to come and discover on site or to buy online.
The wine region of Coteaux d'Aix-en-Provence
Côteaux d'Aix-en-Provence is one of the main French appellations in the Provence wine region, located in the extreme southeast of the country. It is the second largest appellation in the region, with about 4,000 hectares North and west of Aix-en-Provence - the town from which it takes its name. The area also bears the tiny title of AOCPalette. The Côteaux d'Aix-en-Provence appellation was first introduced as a VDQS in 1956, having been informally known as Côteaux du Roy René (René d'Anjou being a 15th century French king famous for his love of wine and the Vine).
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
