Château FongabanL'Enclos Pierre Jaix
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 poultry, beef or veal.
The L'Enclos Pierre Jaix of the Château Fongaban is in the top 60 of wines of Bordeaux.
Taste structure of the L'Enclos Pierre Jaix from the Château Fongaban
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Enclos Pierre Jaix of Château Fongaban in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with L'Enclos Pierre Jaix
Pairings that work perfectly with L'Enclos Pierre Jaix
Original food and wine pairings with L'Enclos Pierre Jaix
The L'Enclos Pierre Jaix of Château Fongaban matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tongue with pickle sauce, turkey ballotine or roast deer my grandmother's way.
Details and technical informations about Château Fongaban's L'Enclos Pierre Jaix.
Discover the grape variety: Bargine
This grape variety was formerly cultivated in the Jura and is said to have made the reputation of the Château-Châlon appellation. Today, it is no longer present in the vineyard.
Last vintages of this wine
The best vintages of L'Enclos Pierre Jaix from Château Fongaban are 2012, 2015
Informations about the Château Fongaban
The Château Fongaban is one of of the world's greatest estates. It offers 4 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
