
Alain Gerber Vigneron-EncaveurNeuchâtel Oeil-de-Perdrix
This wine generally goes well with pork, poultry or veal.

Food and wine pairings with Neuchâtel Oeil-de-Perdrix
Pairings that work perfectly with Neuchâtel Oeil-de-Perdrix
Original food and wine pairings with Neuchâtel Oeil-de-Perdrix
The Neuchâtel Oeil-de-Perdrix of Alain Gerber Vigneron-Encaveur matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of sauté of veal with olives (corsica), beef carrots or venison stew to be prepared the day before.
Details and technical informations about Alain Gerber Vigneron-Encaveur's Neuchâtel Oeil-de-Perdrix.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Neuchâtel Oeil-de-Perdrix from Alain Gerber Vigneron-Encaveur are 2017
Informations about the Alain Gerber Vigneron-Encaveur
The Alain Gerber Vigneron-Encaveur is one of of the world's greatest estates. It offers 10 wines for sale in the of Neuchâtel to come and discover on site or to buy online.
The wine region of Neuchâtel
Swiss vineyard on the western shore of the lake, 606 ha in the Three Lakes region. Signature Pinot Noir (55% of the vineyard, the local prince): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Specialty invented here: Œil-de-Perdrix, a delicate Pinot Noir rosé with salmon hues. Lively, mineral Chasselas (citrus, flint) in white, including the identity-marking Non-Filtré primeur.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.














