Cave des CoteauxLe Pinoron Rosé de Pinot Noir
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Le Pinoron Rosé de Pinot Noir
Pairings that work perfectly with Le Pinoron Rosé de Pinot Noir
Original food and wine pairings with Le Pinoron Rosé de Pinot Noir
The Le Pinoron Rosé de Pinot Noir of Cave des Coteaux matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of moroccan veal tagine from hanane, pork stew with bacon and cream or duck pot au feu.
Details and technical informations about Cave des Coteaux's Le Pinoron Rosé de Pinot Noir.
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.
Informations about the Cave des Coteaux
The Cave des Coteaux is one of of the world's great estates. It offers 29 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
