Winery Jerome CayolCrémant de Die
Sparkling wine
This wine generally goes well with poultry, appetizers and snacks or lean fish.
The Crémant de Die of the Winery Jerome Cayol is in the top 10 of wines of Crémant de Die.
Food and wine pairings with Crémant de Die
Pairings that work perfectly with Crémant de Die
Original food and wine pairings with Crémant de Die
The Crémant de Die of Winery Jerome Cayol matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of rougaille tomatoes (madagascar), nachos (chicken) or hummus.
Details and technical informations about Winery Jerome Cayol's Crémant de Die.
Discover the grape variety: Enfariné Noir
Light, fruity reds with a clear ruby hue, smooth tannins and an airy palate with lively acidity; signature aromas of red fruits (cherry, raspberry), gentle spices and Jura floral notes. Airy style, best drunk young. Preserved for its heritage value, it survives in a few heritage plots in the Jura and Ain. Ancient native French black grape of the Jura and Bugey, formerly more widespread, now near-extinct.
Informations about the Winery Jerome Cayol
The Winery Jerome Cayol is one of of the world's greatest estates. It offers 2 wines for sale in the of Crémant de Die to come and discover on site or to buy online.
The wine region of Crémant de Die
Sparkling AOC of the Diois in the Rhône valley (29 Drôme communes at the foot of Vercors, scattered parcels, high-altitude limestone soils, traditional method with second fermentation in bottle, aged on lees for one year): Clairette is the white king (≥55%) — fine bubbles and dominant green fruit aromas. Aligoté (≥10%) adding freshness, Muscat à petits grains (5–10%) discreet aromatic touch, a ciselé alternative to Clairette de Die.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
