Winery Du PavéEclat Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
The Eclat Pinot Noir of the Winery Du Pavé is in the top 90 of wines of Saint-Pourçain.
Food and wine pairings with Eclat Pinot Noir
Pairings that work perfectly with Eclat Pinot Noir
Original food and wine pairings with Eclat Pinot Noir
The Eclat Pinot Noir of Winery Du Pavé matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of homemade marengo veal, zucchini lasagna or confit sausages.
Details and technical informations about Winery Du Pavé's Eclat Pinot Noir.
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 Winery Du Pavé
The Winery Du Pavé is one of of the world's greatest estates. It offers 4 wines for sale in the of Saint-Pourçain to come and discover on site or to buy online.
The wine region of Saint-Pourçain
AOC of Auvergne, Loire satellite (elevated AOC 2009, 600 ha across 19 communes): Tressallier (local Sacy) signature as king white with Chardonnay and Sauvignon — signature profile lively, saline and nervy with citrus and minerality, texture close to Aligoté or Melon. Gamay (40-75%) and Pinot Noir (25-60%) signature blend as king red — hybrid Beaujolais-Burgundy profile with cherry, raspberry and delicate spices. Gamay alone for fresh, crunchy rosés.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
