Winery Sainte JacquelineCuvée Celine
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Cuvée Celine
Pairings that work perfectly with Cuvée Celine
Original food and wine pairings with Cuvée Celine
The Cuvée Celine of Winery Sainte Jacqueline matches generally quite well with dishes of beef, pasta or veal such as recipes of stuffed zucchini, lasagna bolognese express or fillet of beef with morels.
Details and technical informations about Winery Sainte Jacqueline's Cuvée Celine.
Discover the grape variety: Rèze
Found in Switzerland in the upper Valais where it was used to produce the famous "Vin des glaciers". In France, it is little known except in Savoie and the Jura, although it is listed in the official catalogue of wine grape varieties on the A1 list. According to published genetic analyses, it is the grandmother of five grape varieties, including humagne rouge or petit rouge or cornalin d'Aoste; the mother of grosse arvine and the half-sister of freisa. It is also related to the poulsard, the nosiola, the cascarolo bianco, the groppello di revo, ... for more details click here !
Informations about the Winery Sainte Jacqueline
The Winery Sainte Jacqueline is one of of the world's greatest estates. It offers 6 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
