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.
Do you love J. Vidal-Fleury? Follow them to show your support. Why?
Food Pairings for J. Vidal Fleury Cotes du Rhone Rouge
-
Barley Risotto with Mushrooms & Gremolata Recipe
-
Spoonbread Recipe
-
Arroz Huérfano (Orphan’s Rice) Recipe
- Show more recipes
-
Barley & Black-Eyed Pea Salad Recipe
-
Sautéed Zucchini with Sun-Dried Tomatoes & Basil Recipe
-
Braised Winter Vegetables Recipe
-
Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano Recipe
-
Roasted Butternut Squash & Caramelized Onion Casserole Recipe
-
Roasted Vegetable Salad with Sherry Dressing 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.
Best Wine Deals
-
$15.9926% offC.v.n.e. Rioja Crianza Vina Real 2010
-
$21.9927% offRoederer Estate Champagne Blend Anderson Valley Brut NV