Our « Hommage à Jérôme Quiot » are wines which, by their fruity side are approachable to many amateurs. They put forward their characteristics of the appellation they belong to. We chose to make these wines “Pleasure Wines“ combining the terroirs tradition and a fruity trend for a wise and relaxed consumption.
Presentation
Presentation
This Vacqueyras is produced on our own domain and comes from a particular blend and vinification in order to bring out the fruit and the balance that a wine of this appellation can have, traditionally in finesse.
Location
Steep terraced vineyards, woodland plains, vast bands of garrigue scrubland Vacqueyras are available in red, white and rosé. Protected by the Dentelles de Montmirail which overlook the village, Vacqueyras vineyard benefits from a soils and terroirs diversity which gives its wines a great aromatic luxuriousness. Vacqueyras wines are powerful and full of character, and have a distinctive edge of freshness and finesse.
Terroir
At the foot of the dentelles de Montmirail, with a very sunny climate. Quaternary terrace with clay and silt pebbles.
Winemaking
Hand-harvesting. Traditional 3-week vatting. The free-run juice is blended. Matured in "foudres" for 12 to18 months.
Varietals
Grenache noir
Syrah
Syrah
Specifications
Alcohol content : 14.5 % vol.
Advice
Ageing potential
5 years, 5 to 10 years
Tasting
Brilliant crimson colour.Very fresh fruit aromas with a hint of floral notes. A touch of liquorice and spices on the palate.
Food pairings
Serve it at 16°C with roast pigeons or red fruit gratins.
Recipes
MILANESE OSSO BUCCO
You will need for four people, 3 or 4 veal shank slices with marrow bone, flour, butter, beef or veal broth, one red onion, 250g of cherry tomatoes, tomato puree, one lemon, one orange, 2 carrots, garlic, celery, olive oil, one glass of white wine, pepper and salt.
First, coat the veal shank slices in flour, insisting on the marrow so it doesn’t escape during cooking. Sear them in a pan with butter and put them in a pot. In the same pan, sweat the garlic and onion with olive oil. Meanwhile, cut tomatoes, celery and carrots into small cubes. Before the garlic and onion turn brown, add the sliced vegetables in the pan. Stir well time to time. Meanwhile, take the orange and lemon’s zest, finely cut them into strips and add them in the pan. Mix well and let brown a bit before putting them in the pot. Deglaze the pan with the citrus juice and the glass of white wine. Add a spoon of tomato puree and make sure to recover all the juices. Add the preparation to the pan, cover and stew over low heat. Enjoy your meal ! [+]
