Domaine du PenloisPinot Noir du Penlois
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Pinot Noir du Penlois from the Domaine du Penlois
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir du Penlois of Domaine du Penlois in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Pinot Noir du Penlois
Pairings that work perfectly with Pinot Noir du Penlois
Original food and wine pairings with Pinot Noir du Penlois
The Pinot Noir du Penlois of Domaine du Penlois matches generally quite well with dishes of pasta, veal or pork such as recipes of shrimp marinade, veal blanquette burger or country cabbage.
Details and technical informations about Domaine du Penlois's Pinot Noir du Penlois.
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 Domaine du Penlois
The Domaine du Penlois is one of of the world's great estates. It offers 42 wines for sale in the of Beaujolais to come and discover on site or to buy online.
The wine region of Beaujolais
Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.
The word of the wine: Concentrate
Said of a wine that is rich in all its components (sugars in sweet wines, tannins in red wines, aromatic compounds) and that leaves an impression of density, intensity and depth.
