Winery JP. ChenetPrimeur
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Primeur
Pairings that work perfectly with Primeur
Original food and wine pairings with Primeur
The Primeur of Winery JP. Chenet matches generally quite well with dishes of beef, lamb or spicy food such as recipes of provencal stew, pan-fried lamb heart or marinade for chicken brochettes.
Details and technical informations about Winery JP. Chenet's Primeur.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Primeur from Winery JP. Chenet are 2000, 2012, 2009, 2014 and 2013.
Informations about the Winery JP. Chenet
The Winery JP. Chenet is one of of the world's great estates. It offers 101 wines for sale in the of South West to come and discover on site or to buy online.
The wine region of South West
The South-West is a large territorial area of France, comprising the administrative regions of Aquitaine, Limousin and Midi-Pyrénées. However, as far as the French wine area is concerned, the South-West region is a little less clear-cut, as it excludes Bordeaux - a wine region so productive that it is de facto an area in its own right. The wines of the South West have a Long and eventful history. The local rivers play a key role, as they were the main trade routes to bring wines from traditional regions such as Cahors, Bergerac, Buzet and Gaillac to their markets.
The word of the wine: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
