Winery Mas JaneilJaneil Cuvée No 3
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the Janeil Cuvée No 3 of Winery Mas Janeil in the region of Vin de France often reveals types of flavors of microbio, tree fruit or citrus fruit.
Food and wine pairings with Janeil Cuvée No 3
Pairings that work perfectly with Janeil Cuvée No 3
Original food and wine pairings with Janeil Cuvée No 3
The Janeil Cuvée No 3 of Winery Mas Janeil matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tuna lasagna, pageot or quiche without pastry.
Details and technical informations about Winery Mas Janeil's Janeil Cuvée No 3.
Discover the grape variety: Mireille
A cross between Italia and Perle de Csaba, registered in 1972 in the Official Catalogue of cultivated table grape varieties, list A1. Mireille has been very little propagated and is therefore almost unknown in France and abroad. - Synonymy: no known synonyms (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Janeil Cuvée No 3 from Winery Mas Janeil are 0, 2019
Informations about the Winery Mas Janeil
The Winery Mas Janeil is one of of the world's greatest estates. It offers 31 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
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Glycerol
Alcohol very present in wine (after ethyl alcohol) and which reinforces its unctuousness and fatty sensation.
