Winery Du PavéEscargot Gamay - Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Escargot Gamay - Pinot Noir
Pairings that work perfectly with Escargot Gamay - Pinot Noir
Original food and wine pairings with Escargot Gamay - Pinot Noir
The Escargot Gamay - Pinot Noir of Winery Du Pavé matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of pork cheeks with cider and honey, nanie's diced ham quiche or duck leg confit in cider.
Details and technical informations about Winery Du Pavé's Escargot Gamay - 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.
Last vintages of this wine
The best vintages of Escargot Gamay - Pinot Noir from Winery Du Pavé are 0, 2008
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
