Domaine Ligier Père & FilsPinot Noir Arbois
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Pinot Noir Arbois
Pairings that work perfectly with Pinot Noir Arbois
Original food and wine pairings with Pinot Noir Arbois
The Pinot Noir Arbois of Domaine Ligier Père & Fils matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of filet mignon of veal with cider, quiche with bacon and gruyère cheese or oven roasted rabbit with mustard.
Details and technical informations about Domaine Ligier Père & Fils's Pinot Noir Arbois.
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.
Last vintages of this wine
The best vintages of Pinot Noir Arbois from Domaine Ligier Père & Fils are 2016
Informations about the Domaine Ligier Père & Fils
The Domaine Ligier Père & Fils is one of of the world's greatest estates. It offers 18 wines for sale in the of Arbois to come and discover on site or to buy online.
The wine region of Arbois
First historic French AOC (1936) at the heart of the Jura: Trousseau and Poulsard signatures as light, fragrant native reds with notes of cherry, raspberry, wild strawberry and a hint of spice, fine tannins. Savagnin emblematic as an oxidative white under veil — dry and taut with notes of walnut, curry, almond and green apple, a unique Jura signature. Topped-up Chardonnay as a broad complement. Vin Jaune and Vin de Paille as age-worthy gems.
The wine region of Jura
Unique Franche-Comté region between Burgundy and Switzerland, incomparable oxidative identity. Signature mythical Vin Jaune from Savagnin: aged 6 years 3 months in cask under flor, intense whites with signature green walnut, curry, cumin, russet apple, honey and lingering iodine — 62 cl clavelin, century-long ageing. Also classic topped-up Chardonnay (citrus, butter), pale light Poulsard red (strawberry, undergrowth), dense Trousseau, fine Pinot Noir. Sweet Vin de Paille.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
