Winery Joseph JanoueixChâteau La Rose St Georges Saint-Georges-Saint-Émilion
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Château La Rose St Georges Saint-Georges-Saint-Émilion from the Winery Joseph Janoueix
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château La Rose St Georges Saint-Georges-Saint-Émilion of Winery Joseph Janoueix in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Château La Rose St Georges Saint-Georges-Saint-Émilion of Winery Joseph Janoueix in the region of Bordeaux often reveals types of flavors of oaky, blackberry or dark fruit and sometimes also flavors of earth, oak or black fruit.
Food and wine pairings with Château La Rose St Georges Saint-Georges-Saint-Émilion
Pairings that work perfectly with Château La Rose St Georges Saint-Georges-Saint-Émilion
Original food and wine pairings with Château La Rose St Georges Saint-Georges-Saint-Émilion
The Château La Rose St Georges Saint-Georges-Saint-Émilion of Winery Joseph Janoueix matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of wild boar stew in burgundy style, tunisian macaroni or potjevleesch (meat in a pot).
Details and technical informations about Winery Joseph Janoueix's Château La Rose St Georges Saint-Georges-Saint-Émilion.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Château La Rose St Georges Saint-Georges-Saint-Émilion from Winery Joseph Janoueix are 2007, 2015, 2014, 2016 and 2009.
Informations about the Winery Joseph Janoueix
The Winery Joseph Janoueix is one of of the world's greatest estates. It offers 35 wines for sale in the of Saint-Georges-Saint-Émilion to come and discover on site or to buy online.
The wine region of Saint-Georges-Saint-Émilion
The wine region of Saint-Georges-Saint-Émilion is located in the region of Saint-Émilion of Bordeaux of France. Wineries and vineyards like the Château St. Georges or the Château Vieux Guillou produce mainly wines red and white. The most planted grape varieties in the region of Saint-Georges-Saint-Émilion are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
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The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
