Winery Mommessin La Jolie Carignan
This wine generally goes well with beef and spicy food.
Food and wine pairings with La Jolie Carignan
Pairings that work perfectly with La Jolie Carignan
Original food and wine pairings with La Jolie Carignan
The La Jolie Carignan of Winery Mommessin matches generally quite well with dishes of beef or spicy food such as recipes of tournedos with foie gras or panga curry.
Details and technical informations about Winery Mommessin's La Jolie Carignan.
Discover the grape variety: Milgranet
Milgranet noir is a grape variety that originated in France (Tarn-et-Garonne). 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 medium-sized bunches and small grapes. The Milgranet noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of La Jolie Carignan from Winery Mommessin are 2018, 2017
Informations about the Winery Mommessin
The Winery Mommessin is one of of the world's great estates. It offers 135 wines for sale in the of Vin de Pays to come and discover on site or to buy online.
The wine region of Vin de Pays
Vin de Pays (VDP), the French national equivalent of PGI (Protected Geographical Indication) at the European level, is a quality category of French wines, positioned between Vin de Table (VDT) and Appellation d'Origine Contrôlée (AOC). This layer of the French appellation system was initially introduced in September 1968 by the INAO, the official appellation authority. It underwent several early revisions in the 1970s, followed by substantial changes in September 2000 and again in 2009, when all existing VDT titles were automatically registered with the European Union as PGI. Producers retain the choice of using either the VDP or PGI titles on their labels, or both - in the form "IGP-Vin de Pays".
News related to this wine
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The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.