Winery Jean d'AosqueGrande Cuvée Syrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Grande Cuvée Syrah
Pairings that work perfectly with Grande Cuvée Syrah
Original food and wine pairings with Grande Cuvée Syrah
The Grande Cuvée Syrah of Winery Jean d'Aosque matches generally quite well with dishes of beef, lamb or spicy food such as recipes of alsatian bäckeoffe, crusted lamb fillets with sweet spices or shrimp curry (reunionese recipe).
Details and technical informations about Winery Jean d'Aosque's Grande Cuvée Syrah.
Discover the grape variety: Ora
A variety resulting from a cross between (Cinsaut x Csaba pearl) by the cardinal. In 1989, it was registered in the Official Catalogue of Varieties list A1.
Informations about the Winery Jean d'Aosque
The Winery Jean d'Aosque is one of of the world's great estates. It offers 16 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
