Most-loved dishes
AI summary of what 1 dish mentions say about the food
Jacquemin’s “Lo rè” earns rapturous praise, a dish so soulful it feels like a secret passed between friends. The overall vibe is intimate and quietly joyful, as if every bite holds a story worth savoring.
“This is Nebbiolo, partly passito, from 2016, with Cornalin, Petit Rouge, Vin Neyret, and I called it 'Lo Rè', the King in Patois. This wants to resurrect a wine that was produced for centuries until the end of the nineteenth century and then abandoned. Ripe fruit is felt on the nose. In the mouth, speaking of wines that are all the same, structured, etc., it is absolutely not pleasant but it has a very strong degree of acidity which makes it very pleasant. Really very interesting this red wine, made from Petit Rouge and Fumée Cornalin which are two of the many native vines of the Aosta Valley that Giulio has recovered.”
What creators say
1 creator has covered Jacquemin. Most active: Cosa mangiamo oggi?
Jacquemin in Nus is a small vineyard where Giulio Moriondo recovers native Aosta Valley vines and produces unique wines like Lo Rè, a blend of Nebbiolo, Cornalin, Petit Rouge, and Vin Neyret.
Dishes mentioned
Lo Rè
This is Nebbiolo, partly passito, from 2016, with Cornalin, Petit Rouge, Vin Neyret, and I called it 'Lo Rè', the King in Patois. This wants to resurrect a wine that was produced for centuries until the end of the nineteenth century and then abandoned. Ripe fruit is felt on the nose. In the mouth, speaking of wines that are all the same, structured, etc., it is absolutely not pleasant but it has a very strong degree of acidity which makes it very pleasant. Really very interesting this red wine, made from Petit Rouge and Fumée Cornalin which are two of the many native vines of the Aosta Valley that Giulio has recovered.
