Winery JeanjeanFlorelite Côtes de Provence
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Florelite Côtes de Provence
Pairings that work perfectly with Florelite Côtes de Provence
Original food and wine pairings with Florelite Côtes de Provence
The Florelite Côtes de Provence of Winery Jeanjean matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef miroton, daniel's algerian couscous or grandma melanie's cassoulet.
Details and technical informations about Winery Jeanjean's Florelite Côtes de Provence.
Discover the grape variety: Carla
Intraspecific crossing between the Cardinal and the Alphonse Lavallée obtained in 1958, variety registered in 1989 in the Official Catalogue of table grape varieties list A1.
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 Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
The AOC Côtes de Provence is the largest appellation in the Provence wine region of southeastern France. It covers about 20,000 hectares of vineyards, which produce the vast majority of Provence's rosé wine. This appellation includes most of the vineyards in the Var department - essentially the eastern half of the Provence wine region - with the exception of 2,250 hectares North of Toulon which are reserved for the Côteaux Varois en Provence appellation. Although it also covers red and white wine, about 80% of Côtes de Provence production is rosé.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
