Winery Jeff CarrelTres'Or
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Tres'Or
Pairings that work perfectly with Tres'Or
Original food and wine pairings with Tres'Or
The Tres'Or of Winery Jeff Carrel matches generally quite well with dishes of spicy food or sweet desserts such as recipes of crab matoutou or chantilly cream.
Details and technical informations about Winery Jeff Carrel's Tres'Or.
Discover the grape variety: Fel
Most likely from southwest France, found in Aveyron at Estaing and around Marcillac.
Informations about the Winery Jeff Carrel
The Winery Jeff Carrel is one of of the world's great estates. It offers 91 wines for sale in the of Muscat de Rivesaltes to come and discover on site or to buy online.
The wine region of Muscat de Rivesaltes
The wine region of Muscat de Rivesaltes is located in the region of Rivesaltes of Languedoc-Roussillon of France. Wineries and vineyards like the Domaine Boudau or the Domaine Lafage produce mainly wines natural sweet, sweet and white. The most planted grape varieties in the region of Muscat de Rivesaltes are Melon et Muscadelle, they are then used in wines in blends or as a single variety. On the nose of Muscat de Rivesaltes often reveals types of flavors of earth, spices or melon and sometimes also flavors of mango, dried apricot or non oak.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
