J. Vidal Fleury Cotes du Rhone Rouge 2011
Winemaker's Notes:
Long and traditional maceration: 2 weeks with Grenache and 3 weeks with Syrah and Mourvèdre. A lot of "délestage" at the beginning of fermentation. Fermentation with Indigenous yeast. Controlled temperature for maceration at 30°C. 100% malolactic fermentation. Aged on lees 70% in tanks and 30% in large barrels (foudres). Natural clarification and stabilization by settling and one filtration (Cross Flow). Unfined. Maturation in bottle: at least 3 months before shipment.Pair with red meat, white meat, pizza, barbecued, pasta, cheeses.
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Food Pairings for J. Vidal Fleury Cotes du Rhone Rouge
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Potato & Leek Gratin Recipe
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Barley & Black-Eyed Pea Salad Recipe
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Risotto with Peas, Mint & Lemon Recipe
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Sautéed Zucchini with Sun-Dried Tomatoes & Basil Recipe
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Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano Recipe
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Roasted Vegetable Salad with Sherry Dressing Recipe
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Roasted Garlic Grainy Mustard Recipe
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Basic Buttermilk Pancakes Recipe
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Fennel Layered with Potatoes & Breadcrumbs (Tortiera di Finocchi e Patate) Recipe
Long and traditional maceration: 2 weeks with Grenache and 3 weeks with Syrah and Mourvèdre. A lot of "délestage" at the beginning of fermentation. Fermentation with Indigenous yeast. Controlled temperature for maceration at 30°C. 100% malolactic fermentation. Aged on lees 70% in tanks and 30% in large barrels (foudres). Natural clarification and stabilization by settling and one filtration (Cross Flow). Unfined. Maturation in bottle: at least 3 months before shipment.Pair with red meat, white meat, pizza, barbecued, pasta, cheeses.
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