Winery Jean JouffreauL'Orée du Bois Cahors
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with L'Orée du Bois Cahors
Pairings that work perfectly with L'Orée du Bois Cahors
Original food and wine pairings with L'Orée du Bois Cahors
The L'Orée du Bois Cahors of Winery Jean Jouffreau matches generally quite well with dishes of beef, lamb or poultry such as recipes of steak tartare, chakchouka or pasta carbonara almost like the real thing.
Details and technical informations about Winery Jean Jouffreau's L'Orée du Bois Cahors.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Informations about the Winery Jean Jouffreau
The Winery Jean Jouffreau is one of wineries to follow in Cahors.. It offers 2 wines for sale in the of Cahors to come and discover on site or to buy online.
The wine region of Cahors
Historic cradle of Malbec, the "black wine" of South-West France: signature Côt (≥70%) reigns in reds — dark-hued with black fruit (blackberry, blackcurrant, blueberry), plum, violet and a liquorice touch, cedar and cocoa on ageing, structured tannins and great cellaring aptitude. Supple Merlot softens, dense Tannat optional. AOC (1971), ~4,000 ha across three alluvial terraces of the Lot and limestone causses, Aquitaine-southern climate, ageing 8-15 years.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
