Caves Sylvain BoisBugey Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Bugey Pinot Noir
Pairings that work perfectly with Bugey Pinot Noir
Original food and wine pairings with Bugey Pinot Noir
The Bugey Pinot Noir of Caves Sylvain Bois matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal tagine with carrots and dried apricots, north welsch or duck breast with red fruits.
Details and technical informations about Caves Sylvain Bois's Bugey 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.
Informations about the Caves Sylvain Bois
The Caves Sylvain Bois is one of of the world's greatest estates. It offers 8 wines for sale in the of Savoie to come and discover on site or to buy online.
The wine region of Savoie
Savoie is a wine region in eastern France, in the mountainous areas just South of Lake Geneva and on the border with Switzerland. The location and geography of the region has very much defined its Character, which is fragmented, hilly and slightly Swiss. This is evident in the fresh, crisp white wines produced here, as well as in the labels of the region's wines. Many bear a white cross on a red background - the flag of Switzerland and Savoy.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
