Domaine de FontavinLes Vignes de Jo
Red wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
Food and wine pairings with Les Vignes de Jo
Pairings that work perfectly with Les Vignes de Jo
Original food and wine pairings with Les Vignes de Jo
The Les Vignes de Jo of Domaine de Fontavin matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of traditional hungarian goulash, couscous without couscous maker or snail and comté pie.
Details and technical informations about Domaine de Fontavin's Les Vignes de Jo.
Discover the grape variety: Caladoc
Deeply coloured, structured reds with a dense purple robe, smooth tannins and a round palate, with aromas of blackberry, blackcurrant, plum, garrigue, spice and balsamic notes. Good short-to-medium ageing. Vinified in blends and as single varietal in IGP Pays d'Oc and Méditerranée (Languedoc-Roussillon, Provence), also adopted in Morocco, Tunisia, Israel and Spain. A Grenache × Malbec cross created in 1958 by Paul Truel in Montpellier (INRA).
Last vintages of this wine
The best vintages of Les Vignes de Jo from Domaine de Fontavin are 2015
Informations about the Domaine de Fontavin
The Domaine de Fontavin is one of of the world's great estates. It offers 33 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
