Winery Jean JamotRegnie
Red wine
This wine generally goes well with pork, poultry or veal.
The Regnie of the Winery Jean Jamot is in the top 40 of wines of Régnié.
Food and wine pairings with Regnie
Pairings that work perfectly with Regnie
Original food and wine pairings with Regnie
The Regnie of Winery Jean Jamot matches generally quite well with dishes of pasta, veal or pork such as recipes of fried rice noodles with chicken, small stuffed provençal dishes or endives with ham.
Details and technical informations about Winery Jean Jamot's Regnie.
Discover the grape variety: Airen
This is a very old variety that is still very present in Spain, and can also be found in Portugal, but is practically unknown in France. It is registered in the Official Catalogue of wine grape varieties list A.
Informations about the Winery Jean Jamot
The Winery Jean Jamot is one of of the world's greatest estates. It offers 3 wines for sale in the of Régnié to come and discover on site or to buy online.
The wine region of Régnié
Regnié is an appellation for red wines made from Gamay grapes in the northern Beaujolais, covering land immediately east of the Village of Beaujeu. Regnié wines are among the lightest of the Beaujolais crus. They are fragrant and structured, with refined tannins. The communes of Regnié-Durette and Lantignié were once Part of the more Generic Beaujolais Villages appellation.
The wine region of Beaujolais
Beaujolais is an important wine region in eastern France, famous for its vibrant, Fruity red wines made from Gamay. It is located immediately South of Burgundy, of which it is sometimes considered a Part, although it is in the administrative region of Rhône. The extensive plantings of Gamay in this region make Beaujolais one of the few regions in the world that is so concentrated on a single Grape variety. Pinot Noir is used in small quantities in red and rosé wines, but in the name of regional identity, it is being phased out and will only be allowed until the 2015 harvest.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
