Winery Leon PerdigalCuvée Julienne Châteauneuf-du-Pape
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with pork, poultry or lamb.
Taste structure of the Cuvée Julienne Châteauneuf-du-Pape from the Winery Leon Perdigal
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Julienne Châteauneuf-du-Pape of Winery Leon Perdigal in the region of Rhone Valley is a powerful.
Food and wine pairings with Cuvée Julienne Châteauneuf-du-Pape
Pairings that work perfectly with Cuvée Julienne Châteauneuf-du-Pape
Original food and wine pairings with Cuvée Julienne Châteauneuf-du-Pape
The Cuvée Julienne Châteauneuf-du-Pape of Winery Leon Perdigal matches generally quite well with dishes of lamb, pork or poultry such as recipes of lamb chops with figs and honey, simmered pork cheeks with cream sauce and dijon mustard or seafood, chorizo and chicken paella from patou.
Details and technical informations about Winery Leon Perdigal's Cuvée Julienne Châteauneuf-du-Pape.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Cuvée Julienne Châteauneuf-du-Pape from Winery Leon Perdigal are 2013
Informations about the Winery Leon Perdigal
The Winery Leon Perdigal is one of of the world's great estates. It offers 33 wines for sale in the of Châteauneuf-du-Pape to come and discover on site or to buy online.
The wine region of Châteauneuf-du-Pape
Pinnacle of great southern Rhône reds, up to 13 blended grapes: signature Grenache as king — powerful and structured with notes of black cherry, kirsch, garrigue, leather, tar and sweet spices, firm tannins when young and gamey complexity with ageing. Deep Syrah, dense Mourvèdre and supple Cinsault complete it. Rare full whites (Grenache Blanc, Clairette, Roussanne) with almond, anise, honeysuckle notes. Legendary AOC (1936), rolled pebbles, mistral and sun.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
