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The red wines A.O.C. Saint-Joseph come from the Saint-Joseph wine region, located in the Rhône Valley in southern France.
At the Appellation d'Origine Contrôlée Saint-Joseph, several red grape varieties are grown. The dominant variety in the region is Syrah, which represents most of the vineyards planted in Saint-Joseph. The Syrah is known for its expression in the Rhone Valley, providing intense flavors of black fruits such as blackberries and plums, spicy notes, black pepper, and an elegant touch of smoke. Saint-Joseph's Syrah produces medium to full-bodied red wines, with a firm structure, soft tannins, and balanced acidity.
In addition to Syrah, the cultivation of other red grape varieties is allowed to a lesser extent, such as Roussanne and Marsanne. These varieties are normally used in the production of white wines, but small plots of vineyards planted with these red grapes can also be found in Saint-Joseph.
The red wines A.O.C. Saint-Joseph are made following a process like other red wines from the Rhône Valley. The grapes are harvested by hand at the optimum moment of ripeness. The manual harvest allows a careful selection of the grapes and guarantees their quality.
The bunches of grapes are separated from the stems, leaving only the grapes intact.
The grapes are placed in fermentation tanks, where natural or selected yeasts convert the sugars in the must into alcohol. The fermentation temperature is carefully controlled to preserve the characteristic aromas and flavors of the grapes.
After fermentation, a maceration takes place in which the skins of the grapes are kept in contact with the must for a period to extract colour, tannins, and aromas. During this stage, pumping over or pigeage (pressing the hat) can be carried out to improve the extraction of the desired components.
Some A.O.C. Saint-Joseph go through a period of aging in oak barrels, generally French oak. Barrel aging can last from 12 to 18 months, depending on the producer and the desired style of wine. During this time, the wine softens, more complex flavors develop, and tannins integrate.
After aging, the wines are blended and bottled. Some growers may choose to blend different plots or grape varieties for optimal balance and complexity. The wine is then bottled and may spend an additional period of rest in the bottle before being marketed.
The red wines A.O.C. Saint-Joseph are usually medium to full bodied wines, with good structure and balance. They present notes of ripe black fruit, spices, herbs and firm but elegant tannins.
The red wines of A.O.C. Saint-Joseph are excellent companions for a variety of dishes. Their characteristics, such as their medium to full body, their aromas of black fruits and spices, and their elegant tannins, make them versatile when it comes to pairing.
These wines are ideal to accompany roasted or grilled red meats, such as beef, lamb, or venison, as their structure and flavor complement juicy and flavorful meats very well.
They can also be paired with game bird dishes, such as roast duck or partridge, since their structure and balanced acidity highlight the intense flavors of the birds.
For cheese lovers, the red wines of A.O.C. Saint-Joseph go very well with mature and strong cheeses, such as Roquefort, since its complex flavor and soft tannins harmonize with the intensity of the cheeses.
In summary, the red wines of A.O.C. Saint-Joseph are a fantastic choice to enjoy with a wide range of dishes, enhancing flavors and providing a satisfying dining experience.
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