Winery VaumarcusPinot Noir En Barrique
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pinot Noir En Barrique from the Winery Vaumarcus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir En Barrique of Winery Vaumarcus in the region of Neuchâtel is a with a nice freshness.
Food and wine pairings with Pinot Noir En Barrique
Pairings that work perfectly with Pinot Noir En Barrique
Original food and wine pairings with Pinot Noir En Barrique
The Pinot Noir En Barrique of Winery Vaumarcus matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of quick meatloaf, sauté of veal with mushrooms or rabbit with white wine and mushrooms.
Details and technical informations about Winery Vaumarcus's Pinot Noir En Barrique.
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 En Barrique from Winery Vaumarcus are 2015, 2013, 2011, 0
Informations about the Winery Vaumarcus
The Winery Vaumarcus is one of of the world's greatest estates. It offers 7 wines for sale in the of Neuchâtel to come and discover on site or to buy online.
The wine region of Neuchâtel
Swiss vineyard on the western shore of the lake, 606 ha in the Three Lakes region. Signature Pinot Noir (55% of the vineyard, the local prince): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Specialty invented here: Œil-de-Perdrix, a delicate Pinot Noir rosé with salmon hues. Lively, mineral Chasselas (citrus, flint) in white, including the identity-marking Non-Filtré primeur.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
