Winery Jean François MérieauJean Boa
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Jean Boa
Pairings that work perfectly with Jean Boa
Original food and wine pairings with Jean Boa
The Jean Boa of Winery Jean François Mérieau matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of zucchini lasagna, salmon steaks with lemon and shallot sauce or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Jean François Mérieau's Jean Boa.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Jean Boa from Winery Jean François Mérieau are 2005
Informations about the Winery Jean François Mérieau
The Winery Jean François Mérieau is one of of the world's great estates. It offers 22 wines for sale in the of Vin de Pays to come and discover on site or to buy online.
The wine region of Vin de Pays
Intermediate category between AOC and Vin de France (renamed IGP in 2009), 27% of national volume. Accessible, expressive wines defined by their grape: opulent Chardonnay, lively Sauvignon, round Merlot, peppery Syrah, floral Viognier with apricot. 76 IGP in France at 3 scales: regional (Pays d'Oc, Méditerranée, Val de Loire), departmental or local. Flexible rules, wide range of permitted grapes, free grape and vintage labelling.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
