Winery JeanjeanArt de France Rouge
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Art de France Rouge from the Winery Jeanjean
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Art de France Rouge of Winery Jeanjean in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Art de France Rouge
Pairings that work perfectly with Art de France Rouge
Original food and wine pairings with Art de France Rouge
The Art de France Rouge of Winery Jeanjean matches generally quite well with dishes of beef, pasta or veal such as recipes of steak tartare, chinese chicken soup or casserons in the country style.
Details and technical informations about Winery Jeanjean's Art de France Rouge.
Discover the grape variety: Grk blanc
Endemic variety of central and southern Dalmatia, very well known on the island of Korcula, completely unknown in other wine-producing countries.
Informations about the Winery Jeanjean
The Winery Jeanjean is one of of the world's great estates. It offers 147 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
