Winery Jean VelutCoteaux Champenois
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Coteaux Champenois from the Winery Jean Velut
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Coteaux Champenois of Winery Jean Velut in the region of is a with a nice balance between acidity and tannins.
Food and wine pairings with Coteaux Champenois
Pairings that work perfectly with Coteaux Champenois
Original food and wine pairings with Coteaux Champenois
The Coteaux Champenois of Winery Jean Velut matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Jean Velut's Coteaux Champenois.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery Jean Velut
The Winery Jean Velut is one of of the world's great estates. It offers 13 wines for sale in the of to come and discover on site or to buy online.
The wine region of
AOC of still Champagne wines crafted from the three Champenois grape varieties on chalk soils. Pinot Noir reigns in red (Bouzy its beacon): light and delicate with bright raspberry, cherry, morello and floral notes, fine structure and chalky minerality — Champagne elegance without bubbles. Chardonnay in dry, taut white with citrus, white flowers, apricot and a brioche touch when oak-aged. Confidential production.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
