Winery JoosBlauburgunder Barrique
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Blauburgunder Barrique from the Winery Joos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blauburgunder Barrique of Winery Joos in the region of Graubünden is a with a nice freshness.
Food and wine pairings with Blauburgunder Barrique
Pairings that work perfectly with Blauburgunder Barrique
Original food and wine pairings with Blauburgunder Barrique
The Blauburgunder Barrique of Winery Joos matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of stuffed peppers, deer stew or cassoulet.
Details and technical informations about Winery Joos's Blauburgunder Barrique.
Discover the grape variety: Freisa
Aromatic, tannic reds with a bright ruby robe, firm tannins and high acidity, with intense aromas of wild strawberry, raspberry, rose, violet, spice and slightly bitter notes on the finish. Often made as frizzante (lightly sparkling) and sometimes sweet, rarely as still dry reds for ageing. Star of Piedmontese Freisa d'Asti DOC and Freisa di Chieri DOC around Turin. Autochthonous Piedmontese variety, genetically related to Nebbiolo.
Last vintages of this wine
The best vintages of Blauburgunder Barrique from Winery Joos are 2014, 0
Informations about the Winery Joos
The Winery Joos is one of of the world's greatest estates. It offers 12 wines for sale in the of Graubünden to come and discover on site or to buy online.
The wine region of Graubünden
Wine canton of eastern German-speaking Switzerland (Grisons), 423 ha at the heart of the Bündner Herrschaft (Fläsch, Maienfeld, Malans, Jenins). Signature Pinot Noir (Blauburgunder, >70%): reds among the noblest in Switzerland, fine and silky with notes of cherry, raspberry, undergrowth, sweet spices and a limestone mineral touch, delicate tannins - compared to the great Burgundies. Schistous limestone soils, a climate tempered by the foehn (warmest area of German-speaking Switzerland).
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
