Winery Jean-François JacoutonViognier Granit
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or lean fish.
Taste structure of the Viognier Granit from the Winery Jean-François Jacouton
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viognier Granit of Winery Jean-François Jacouton in the region of Vin de Pays is a powerful.
Wine flavors and olphactive analysis
On the nose the Viognier Granit of Winery Jean-François Jacouton in the region of Vin de Pays often reveals types of flavors of tropical, peach or apricot and sometimes also flavors of stone, honey or non oak.
Food and wine pairings with Viognier Granit
Pairings that work perfectly with Viognier Granit
Original food and wine pairings with Viognier Granit
The Viognier Granit of Winery Jean-François Jacouton matches generally quite well with dishes of pork, shellfish or mature and hard cheese such as recipes of sauté of pork with chorizo, giant paella cooked on a wood fire or gratin of fresh chard (green and ribs).
Details and technical informations about Winery Jean-François Jacouton's Viognier Granit.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of Viognier Granit from Winery Jean-François Jacouton are 2020, 2018, 2017, 2015 and 2019.
Informations about the Winery Jean-François Jacouton
The Winery Jean-François Jacouton is one of of the world's greatest estates. It offers 17 wines for sale in the of Collines Rhodaniennes to come and discover on site or to buy online.
The wine region of Collines Rhodaniennes
The wine region of Collines Rhodaniennes is located in the region of Méditerranée of Vin de Pays of France. Wineries and vineyards like the Domaine Les Vins de Vienne - Cuilleron-Gaillard-Villard or the Domaine Les Vins de Vienne - Cuilleron-Gaillard-Villard produce mainly wines red, white and pink. The most planted grape varieties in the region of Collines Rhodaniennes are Viognier, Marsanne and Roussanne, they are then used in wines in blends or as a single variety. On the nose of Collines Rhodaniennes often reveals types of flavors of red fruit, cassis or black olive and sometimes also flavors of black plum, rhubarb or savory.
The wine region of Vin de Pays
Vin de Pays (VDP), the French national equivalent of PGI (Protected Geographical Indication) at the European level, is a quality category of French wines, positioned between Vin de Table (VDT) and Appellation d'Origine Contrôlée (AOC). This layer of the French appellation system was initially introduced in September 1968 by the INAO, the official appellation authority. It underwent several early revisions in the 1970s, followed by substantial changes in September 2000 and again in 2009, when all existing VDT titles were automatically registered with the European Union as PGI. Producers retain the choice of using either the VDP or PGI titles on their labels, or both - in the form "IGP-Vin de Pays".
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Burgy, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
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The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.