Winery Jean d'AlibertFleur Saint-Jean
White wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with Fleur Saint-Jean
Pairings that work perfectly with Fleur Saint-Jean
Original food and wine pairings with Fleur Saint-Jean
The Fleur Saint-Jean of Winery Jean d'Alibert matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of wild boar stew, tomato pie without tomato... or creamy tomato squid.
Details and technical informations about Winery Jean d'Alibert's Fleur Saint-Jean.
Discover the grape variety: Marsanne
Rich, structured whites with a round palate and long finish, with aromas of ripe yellow fruits, honey, white flowers, toasted almond and mineral notes. Fine ageing potential, developing waxy and truffle nuances with age. Key variety in the great whites of the northern Rhône (Hermitage, Crozes-Hermitage, Saint-Joseph, Saint-Péray) blended with roussanne. Also exported to Australia (Victoria) and California. Native Rhône variety.
Last vintages of this wine
The best vintages of Fleur Saint-Jean from Winery Jean d'Alibert are 0
Informations about the Winery Jean d'Alibert
The Winery Jean d'Alibert is one of of the world's great estates. It offers 99 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Tired
Wine that is too old, faded or has suffered from handling such as racking or bottling. In the first case it is too late, in the second case the wine must be put to rest for a few weeks in the cellar.
