The wine J. P. CHENET Cabernet-Syrah.Test wine water,house wine,comparison.France,red,dry.
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The best wines from the "the Shen"
Each product of the French manufacturer deserves a separate tastings, but some of them are particularly good. High quality the best examples of wine "J. P. Chenet" is confirmed by international awards. The most famous and popular are:
Cabernet-Syrah, Pays d'oc IGP
A ruby-red beverage from the fruit of Cabernet Sauvignon and Syrah. The main notes of cherry, black currant, licorice, pepper. A good Supplement to meat dishes and cheese. Serving temperature: 16-18 °C.
Original
Combines classic products with a fruity taste and a silky texture. Extract produced in stainless steel barrels. 15-17°C
Cabernet-Syrah, Pays d'oc IGP
A ruby-red beverage from the fruit of Cabernet Sauvignon and Syrah. The main notes of cherry, black currant, licorice, pepper. A good Supplement to meat dishes and cheese. Serving temperature: 16-18 °C.
The birth of the brand Jean Paul Chenet
The modern history of the brand "J. P. Chenet" began relatively recently – in 1984, when the first "curved" bottle of wine was published in the French region of Languedoc-Roussillon.
The area is famous for the huge grape plantations and mass production of alcohol, which, incidentally, is not always is as delicious. The "J. P. Chenet" is so good in its class, which quickly gained popularity among lovers of French wines. A nice bonus to a decent quality has become acceptable cost, thanks to which local drinks were available to ordinary consumers.
Features manufacturer wine Jean Paul Chenet
The main focus of the company makes dark varieties: Cabernet Sauvignon, Syrah, Merlot, Grenache, Pinot Noir.
Extensive vineyards "J. P. Chenet" is located in close proximity to the Mediterranean sea. The beneficial effects of saturated moisture air masses, the abundance of sunshine and mild climate of the Languedoc-Roussillon maturing fruits provide the rich flavors and high aroma.
Bright grape varieties: Sauvignon Blanc, Colombard, Chardonnay – harvested in the area of Gascony, lying between the Atlantic ocean and the Pyrenees. Local raw materials gives the drink the freshness, elegance and lively character.
Production technology in General terms as follows:
The grapes are harvested at optimum maturity period (often manually, during the night and early morning hours), remove the stem, the berries are crushed and fermented for 6 to 12 days.
Maceration is carried out at a controlled temperature (25 to 28 °C, depending on the category of drink) within a few weeks or a month, carefully extruding to the maximum extraction of extractive components.
The wine is kept in stainless steel vats or oak barrels to produce the fragrant bouquet. Some drinks use to create blends, others are bottled without blending, pre-filtering, others use to create a sparkling product.
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