Winery Nicolas JolyChâteau de la Roche
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Château de la Roche
Pairings that work perfectly with Château de la Roche
Original food and wine pairings with Château de la Roche
The Château de la Roche of Winery Nicolas Joly matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef fashion, quick brioche sausage or rabbit stew the old fashioned way.
Details and technical informations about Winery Nicolas Joly's Château de la Roche.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Informations about the Winery Nicolas Joly
The Winery Nicolas Joly is one of of the world's greatest estates. It offers 7 wines for sale in the of Anjou to come and discover on site or to buy online.
The wine region of Anjou
Loire mosaic between schist (black Anjou) and tuffeau (white Anjou): signature Chenin as the white king (≥80%) — dry to sweet with notes of citrus, apple, pear, quince, mirabelle, honey and a mineral touch, racy natural acidity and great ageing on the best. Cabernet Franc in fruity, supple reds (strawberry, cherry, raspberry, violet) and in indulgent off-dry rosés. Grolleau and Pineau d'Aunis as support. AOC of Maine-et-Loire, mild oceanic climate, moderate yields.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
