Winery J. Jencquel & CieRouge
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Rouge from the Winery J. Jencquel & Cie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rouge of Winery J. Jencquel & Cie in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rouge
Pairings that work perfectly with Rouge
Original food and wine pairings with Rouge
The Rouge of Winery J. Jencquel & Cie matches generally quite well with dishes of beef, pasta or veal such as recipes of scottish haggis, spaghetti carbonara or deer stew.
Details and technical informations about Winery J. Jencquel & Cie's Rouge.
Discover the grape variety: Helfensteiner
Intraspecific crossing obtained in Germany in 1931 by August Karl Herold (1902-1973) between early pinot noir and frankenthal. This variety can still be found in Germany, the United Kingdom, etc. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Rouge from Winery J. Jencquel & Cie are 2014, 2012, 2015, 2013 and 2011.
Informations about the Winery J. Jencquel & Cie
The Winery J. Jencquel & Cie is one of of the world's great estates. It offers 12 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Removal of shoes
In the spring, this operation consists of removing the mound of earth formed at the foot of the vines by ploughing between the rows in the autumn.
