Château JanissonGrand Janisson Premieres Cotes De Bordeaux
Unknow wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Grand Janisson Premieres Cotes De Bordeaux
Pairings that work perfectly with Grand Janisson Premieres Cotes De Bordeaux
Original food and wine pairings with Grand Janisson Premieres Cotes De Bordeaux
The Grand Janisson Premieres Cotes De Bordeaux of Château Janisson matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast monkfish with bacon, oxtail confit in red wine or blanquette of rabbit with riesling and chanterelles.
Details and technical informations about Château Janisson's Grand Janisson Premieres Cotes De Bordeaux.
Discover the grape variety: Chancellor
Cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 880 Seibel (28112 Couderc x 2003 Seibel) obtained by Albert Seibel (1844-1936). It was the first direct-producing hybrid cultivated in France and has now practically disappeared. It can still be found in a few old vines in the form of isolated strains. It can be found in the United States (New York, etc.) and in Canada, where it is part of the grape varieties grown on a large number of vineyards.
Last vintages of this wine
The best vintages of Grand Janisson Premieres Cotes De Bordeaux from Château Janisson are 0
Informations about the Château Janisson
The Château Janisson is one of of the world's greatest estates. It offers 7 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
