Domaine de la GagnerieTerre de Silice Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Terre de Silice Pinot Noir
Pairings that work perfectly with Terre de Silice Pinot Noir
Original food and wine pairings with Terre de Silice Pinot Noir
The Terre de Silice Pinot Noir of Domaine de la Gagnerie matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of lamb confit with new potatoes, tartiflette (from a real savoyard) or potjevleesch (meat in a pot).
Details and technical informations about Domaine de la Gagnerie's Terre de Silice 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 la Gagnerie
The Domaine de la Gagnerie is one of of the world's greatest estates. It offers 22 wines for sale in the of Val de Loire to come and discover on site or to buy online.
The wine region of Val de Loire
Val de Loire is a regional PGI title, covering wines produced in an area that roughly corresponds to the Val de Loire wine region in northern France. The PGI catchment area covers 14 departments and is one of the largest in France in terms of area. The Terroir is extremely varied throughout the Loire Valley region. Wines produced under the PGI title have as much style as the AOC appellations of the Loire.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
