Domaine de Gruy - Laurent DegenèveCôtes de Meuse Cuvée Prestige Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Côtes de Meuse Cuvée Prestige Pinot Noir
Pairings that work perfectly with Côtes de Meuse Cuvée Prestige Pinot Noir
Original food and wine pairings with Côtes de Meuse Cuvée Prestige Pinot Noir
The Côtes de Meuse Cuvée Prestige Pinot Noir of Domaine de Gruy - Laurent Degenève matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal escalope with marsala, andouillette and baked potato gratin or rabbit with green olives.
Details and technical informations about Domaine de Gruy - Laurent Degenève's Côtes de Meuse Cuvée Prestige 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 Domaine de Gruy - Laurent Degenève
The Domaine de Gruy - Laurent Degenève is one of of the world's greatest estates. It offers 7 wines for sale in the of Côtes de Meuse to come and discover on site or to buy online.
The wine region of Côtes de Meuse
Lorraine IGP (2009) on the eastern slopes of the Meuse at 260–350 m, Oxfordian Jurassic marl soils. Whites (46%) as signatures in Chardonnay, Auxerrois, Pinot Gris and Pinot Blanc, fresh and generous with citrus, apple and white flowers. Light grey and rosé wines (22%) with red fruit and a citrus touch. Pinot Noir and Gamay as delicate reds with red fruit and a subtle spice.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
