Winery Belles FillesŒil de Perdrix
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Œil de Perdrix
Pairings that work perfectly with Œil de Perdrix
Original food and wine pairings with Œil de Perdrix
The Œil de Perdrix of Winery Belles Filles matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of aiguillette of duck with honey, pulled pork (us pulled pork ) or duck legs with cider and small onions.
Details and technical informations about Winery Belles Filles's Œil de Perdrix.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Œil de Perdrix from Winery Belles Filles are 0
Informations about the Winery Belles Filles
The Winery Belles Filles is one of of the world's greatest estates. It offers 11 wines for sale in the of Genève to come and discover on site or to buy online.
The wine region of Genève
Geneva, at the western end of Lac Léman (Lake Geneva), is the second-largest city in Switzerland and the country's third-largest wine producing canton after Valais and Vaud. Although not famously associated with wine, the city and its environs are home to numerous Vineyards and wineries, some within just a few miles of the Center. At 1,400 hectares (3,500 acres), Geneva accounts for 10 percent of the country's vineyard area. Gamay is the predominant variety here, with the Swiss workhorse Chasselas (often labelled "Fendant") and Pinot Noir taking second and third place respectively.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
