Winery Fruitière Vinicole de PupillinMacvin du Jura Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Macvin du Jura Rosé
Pairings that work perfectly with Macvin du Jura Rosé
Original food and wine pairings with Macvin du Jura Rosé
The Macvin du Jura Rosé of Winery Fruitière Vinicole de Pupillin matches generally quite well with dishes of beef, lamb or spicy food such as recipes of empanadas de carne (argentina), express couscous in a pressure cooker or express chicken skewers with spices.
Details and technical informations about Winery Fruitière Vinicole de Pupillin's Macvin du Jura Rosé.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Informations about the Winery Fruitière Vinicole de Pupillin
The Winery Fruitière Vinicole de Pupillin is one of of the world's great estates. It offers 48 wines for sale in the of Jura to come and discover on site or to buy online.
The wine region of Jura
Unique Franche-Comté region between Burgundy and Switzerland, incomparable oxidative identity. Signature mythical Vin Jaune from Savagnin: aged 6 years 3 months in cask under flor, intense whites with signature green walnut, curry, cumin, russet apple, honey and lingering iodine — 62 cl clavelin, century-long ageing. Also classic topped-up Chardonnay (citrus, butter), pale light Poulsard red (strawberry, undergrowth), dense Trousseau, fine Pinot Noir. Sweet Vin de Paille.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
