Winery Font JuvénalCentaurée Noire
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Centaurée Noire
Pairings that work perfectly with Centaurée Noire
Original food and wine pairings with Centaurée Noire
The Centaurée Noire of Winery Font Juvénal matches generally quite well with dishes of beef, pasta or veal such as recipes of beef mironton, lasagne or provencal veal tendrons.
Details and technical informations about Winery Font Juvénal's Centaurée Noire.
Discover the grape variety: Jacquez
A natural French-American ternary hybrid that most certainly comes from an interspecific crossing between an unknown Vinifera with Vitis Aestivalis and Vitis Cinerea. The Jacquez was at the time the most multiplied in the World, present since always in the Portuguese island of Madeira. For a long time used as a direct producer, it was even used as a rootstock in the south of France, in the United States, in Mexico and in South Africa: some vines grafted on Jacquez still exist today. In France, it is one of the six hybrids prohibited since 1935 (included in European regulations): Clinton, Herbemont, Isabelle, Jacquez, Noah and Othello.
Informations about the Winery Font Juvénal
The Winery Font Juvénal is one of wineries to follow in Languedoc-Roussillon.. It offers 6 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
