Winery Jean François GanevatDe Toute Beaute
Red wine
This wine is a blend of 3 varietals which are the Mondeuse noire, the Pinot noir and the Gamay noir.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with De Toute Beaute
Pairings that work perfectly with De Toute Beaute
Original food and wine pairings with De Toute Beaute
The De Toute Beaute of Winery Jean François Ganevat matches generally quite well with dishes of beef, lamb or veal such as recipes of marinated shrimp skewers with garlic, shoulder of lamb on a bed of potatoes or veal curry.
Details and technical informations about Winery Jean François Ganevat's De Toute Beaute.
Discover the grape variety: Mondeuse noire
Cultivated for a very long time in Savoie, it is not the black form of mondeuse blanche and Mondeuse grise is a natural mutation of mondeuse noire. According to Thierry Lacombe (I.N.R.A./Montpellier), the latter is the result of a natural intraspecific crossing between the black tressot and the white mondeuse. Mondeuse grise and Mondeuse noire are both registered in the official catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of De Toute Beaute from Winery Jean François Ganevat are 2016
Informations about the Winery Jean François Ganevat
The Winery Jean François Ganevat is one of of the world's great estates. It offers 103 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Alsace, located in the extreme north-east of France, is Distinguished from other French wine regions by its strong Franco-Germanic influences. These influences are the result of a back-and-forth between the German and French sovereignties over the last few centuries. They can be seen not only in the architecture and culture of Alsace, but also in the wines. Alsace wines are produced under three main appellations: Alsace and Alsace Grand Cru for still white wines (Sweet and Dry), and Crémant d'Alsace for Sparkling wines.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
