Domaine de la Conseillere JJ Vincent Julienas 2019

Domaine de la Conseillere JJ Vincent Julienas is a lively and elegant red wine from Beaujolais, France. Made from 100% Gamay, it showcases aromas of red cherries, raspberries, and violets, with hints of spice and earth. The palate is light to medium-bodied with silky tannins, bright acidity, and a refreshing, fruit-driven finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Fruity
Grape Varietal: Gamay
Tastes Like: Comparable to a young Pinot Noir, with notes of red cherry, strawberry, and floral hints, balanced by smooth tannins and bright acidity.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Beaujolais, France
Terroir: Granite and schist soils
Aging: Stainless steel
Serving Temperature: 14-16°C

Domaine de la Conseillere JJ Vincent is a family-owned winery in Beaujolais, known for producing expressive wines that highlight the unique character of the Gamay grape. Their Julienas is a vibrant example of this historic region.

Seafood: Grilled salmon or tuna with a light herb sauce.
Poultry: Roast chicken or turkey breast with cranberry sauce.
Vegetarian: Ratatouille or mushroom risotto.
Meat: Pork tenderloin, lamb stew, or beef tartare.

Brie: Soft and creamy, balancing the wine's acidity.
Camembert: Mild and earthy, complementing the wine's fruitiness.
Comté: Nutty and savoury, enhancing the wine's elegance.
Goat Cheese: Tangy and fresh, pairing beautifully with the wine.

Ratatouille

Ingredients:

• 1 eggplant, diced
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cups tomato passata
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C. Toss eggplant, zucchini, and bell peppers with olive oil, salt, and pepper.
2. Spread vegetables on a baking tray and roast for 20 minutes.
3. In a pan, heat olive oil and sauté garlic. Add tomato passata and thyme, then simmer for 10 minutes.
4. Combine roasted vegetables with the tomato sauce and cook for another 5 minutes.
5. Serve warm, garnished with fresh basil.

Tip: Pair with crusty bread or a side of rice for a complete meal.