Winery JeanneCôtes de Provence Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Côtes de Provence Rouge
Pairings that work perfectly with Côtes de Provence Rouge
Original food and wine pairings with Côtes de Provence Rouge
The Côtes de Provence Rouge of Winery Jeanne matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef colombo bourguignon style, leg of lamb bravado in the oven or sheep's feet with mountain honey.
Details and technical informations about Winery Jeanne's Côtes de Provence Rouge.
Discover the grape variety: Joubertin
Joubertin noir is a grape variety that originated in France (Dauphiné). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Joubertin noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Provence & Corsica, Rhone Valley.
Informations about the Winery Jeanne
The Winery Jeanne is one of of the world's greatest estates. It offers 2 wines for sale in the of Provence to come and discover on site or to buy online.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
