Winery FontainebleauJean Max Méditerranée
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Jean Max Méditerranée
Pairings that work perfectly with Jean Max Méditerranée
Original food and wine pairings with Jean Max Méditerranée
The Jean Max Méditerranée of Winery Fontainebleau matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef coarse salt, rack of lamb with herbs or pork colombo.
Details and technical informations about Winery Fontainebleau's Jean Max Méditerranée.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Jean Max Méditerranée from Winery Fontainebleau are 2014
Informations about the Winery Fontainebleau
The Winery Fontainebleau is one of of the world's greatest estates. It offers 25 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
