Winery Jean Baptiste ThibaultReuilly Rouge
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Reuilly Rouge
Pairings that work perfectly with Reuilly Rouge
Original food and wine pairings with Reuilly Rouge
The Reuilly Rouge of Winery Jean Baptiste Thibault matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of provencal veal tendrons, mushroom, bacon and gruyere quiche or rabbit with leeks.
Details and technical informations about Winery Jean Baptiste Thibault's Reuilly Rouge.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery Jean Baptiste Thibault
The Winery Jean Baptiste Thibault is one of of the world's great estates. It offers 38 wines for sale in the of Reuilly to come and discover on site or to buy online.
The wine region of Reuilly
Confidential AOC of the Centre-Loire (1937 white, 1961 red/rosé): Sauvignon Blanc signature as king white — dry, lively and signature mineral with electric notes of citrus, white flowers and fruits, chiselled acidity and round texture. Pinot Noir as king light fruity red with signature notes of cherry and raspberry, fresh crunchy profile. Pinot Gris as king dry aromatic rosé with vivid signature hues, delicate aperitif wines. Kimmeridgian clay-limestone slopes.
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: Gluing
Method consisting in clarifying the wine and giving it a limpidity by incorporating a specific product.
