Winery Richard GontierDomaine La Jouvencelle Côtes de Ventoux
Red wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Domaine La Jouvencelle Côtes de Ventoux
Pairings that work perfectly with Domaine La Jouvencelle Côtes de Ventoux
Original food and wine pairings with Domaine La Jouvencelle Côtes de Ventoux
The Domaine La Jouvencelle Côtes de Ventoux of Winery Richard Gontier matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of borscht (russia), lamb tagine with dried apricots or roast wild boar with beer.
Details and technical informations about Winery Richard Gontier's Domaine La Jouvencelle Côtes de Ventoux.
Discover the grape variety: Carla
Intraspecific crossing between the Cardinal and the Alphonse Lavallée obtained in 1958, variety registered in 1989 in the Official Catalogue of table grape varieties list A1.
Informations about the Winery Richard Gontier
The Winery Richard Gontier is one of of the world's greatest estates. It offers 4 wines for sale in the of Rhône méridional to come and discover on site or to buy online.
The wine region of Rhône méridional
Côtes du Rhône is a regional appellation in the Rhône Valley in eastern France. It applies to red, rosé and white wines, and includes more than 170 villages. The area follows the course of the Rhône southward for 125 miles (200 km) from Saint-Cyr-sur-le-Rhône to Avignon. A small portion of the wines in the appellation are white wines.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
