Chateau Jonc-BlancAntigel Vin Solidaire
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Merlot.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Antigel Vin Solidaire
Pairings that work perfectly with Antigel Vin Solidaire
Original food and wine pairings with Antigel Vin Solidaire
The Antigel Vin Solidaire of Chateau Jonc-Blanc matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of sauté of lamb with curry, texas style ribs / loin ribs or roast duck breast stuffed with porcini mushrooms and chanterelles.
Details and technical informations about Chateau Jonc-Blanc's Antigel Vin Solidaire.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Antigel Vin Solidaire from Chateau Jonc-Blanc are 2016, 2015
Informations about the Chateau Jonc-Blanc
The Chateau Jonc-Blanc is one of of the world's great estates. It offers 38 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
