Domaine PerdiguierPinot
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
The Pinot of the Domaine Perdiguier is in the top 50 of wines of Pays d'Oc.
Taste structure of the Pinot from the Domaine Perdiguier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot of Domaine Perdiguier in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Pinot
Pairings that work perfectly with Pinot
Original food and wine pairings with Pinot
The Pinot of Domaine Perdiguier matches generally quite well with dishes of beef, pasta or veal such as recipes of beef coarse salt, fried rice noodles with chicken or white wine fondue.
Details and technical informations about Domaine Perdiguier's Pinot.
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 from Domaine Perdiguier are 0, 2009
Informations about the Domaine Perdiguier
The Domaine Perdiguier is one of of the world's greatest estates. It offers 7 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
