Winery BouchainePommard Estate Pinot Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pommard Estate Pinot Noir from the Winery Bouchaine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pommard Estate Pinot Noir of Winery Bouchaine in the region of California is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Pommard Estate Pinot Noir of Winery Bouchaine in the region of California often reveals types of flavors of earth, red fruit.
Food and wine pairings with Pommard Estate Pinot Noir
Pairings that work perfectly with Pommard Estate Pinot Noir
Original food and wine pairings with Pommard Estate Pinot Noir
The Pommard Estate Pinot Noir of Winery Bouchaine matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef coarse salt, roast veal grand-mère madou or rabbit sautéed hunter.
Details and technical informations about Winery Bouchaine's Pommard Estate Pinot Noir.
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 Pommard Estate Pinot Noir from Winery Bouchaine are 2017, 2016
Informations about the Winery Bouchaine
The Winery Bouchaine is one of of the world's great estates. It offers 43 wines for sale in the of Los Carneros to come and discover on site or to buy online.
The wine region of Los Carneros
The wine region of Los Carneros is located in the region of Napa Valley of California of United States. We currently count 464 estates and châteaux in the of Los Carneros, producing 1152 different wines in conventional, organic and biodynamic agriculture. The wines of Los Carneros go well with generally quite well with dishes .
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
News related to this wine
A panel discussion about the Chablis appellation
This film is the recording of a webinar on Chablis wines organized in December 2020 with four personalities from Hong Kong: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. They explain the purity of Chablis wines, discuss the latest vintages, and also talk about food and wine pairings, as well as global warming and the transition to more sustainable practices. #Chablis #P ...
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Pierreclos, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
What style should one expect from a good Chablis by Debra MEIBURG
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The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
