Winery Anne de JoyeuseCuvée des Pierrots
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Cuvée des Pierrots
Pairings that work perfectly with Cuvée des Pierrots
Original food and wine pairings with Cuvée des Pierrots
The Cuvée des Pierrots of Winery Anne de Joyeuse matches generally quite well with dishes of beef, pasta or veal such as recipes of beef marengo "my mom" style, pho soup or locro criollo (argentina).
Details and technical informations about Winery Anne de Joyeuse's Cuvée des Pierrots.
Discover the grape variety: Melon-Queue-Rouge
Lively, refreshing dry whites with a pale golden robe and green hints, a lean palate and preserved acidity, with signature aromas of citrus (lemon), white flowers, white-fleshed fruits (pear) and Loire saline iodine notes. A profile identical to classic Muscadet. Preserved for its heritage value in a few parcels in the Pays Nantais. A reddish-stemmed mutation of Melon de Bourgogne, native French white grape.
Informations about the Winery Anne de Joyeuse
The Winery Anne de Joyeuse is one of of the world's greatest estates. It offers 111 wines for sale in the of Haute Vallee de l'Aude to come and discover on site or to buy online.
The wine region of Haute Vallee de l'Aude
IGP in the Pyrenean foothills (Aude, oceanic-Mediterranean climate, altitude, limestone soils): Chardonnay signature white — elegant and aromatic with notes of fresh fruit, spices and expressive minerality marked by limestone, fresh balance highlighting fruity character and length. Chenin, Pinot Blanc, Sauvignon and Viognier complement. Altitude and oceanic influence temper Mediterranean climate, slow ripening, aromatic concentration.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Reduced
This is said of aromas that are reminiscent of a stale wine and that can be released when a long-closed bottle is opened. They generally fade with airing.
