Winery FoncalieuLe Versant Pinot Noir
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.
Taste structure of the Le Versant Pinot Noir from the Winery Foncalieu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Versant Pinot Noir of Winery Foncalieu in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Le Versant Pinot Noir of Winery Foncalieu in the region of Pays d'Oc often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, red fruit or strawberries.
Food and wine pairings with Le Versant Pinot Noir
Pairings that work perfectly with Le Versant Pinot Noir
Original food and wine pairings with Le Versant Pinot Noir
The Le Versant Pinot Noir of Winery Foncalieu matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue in hot pickle sauce, salmon cannelloni or vitello alla genovese (roast veal with sponge cake).
Details and technical informations about Winery Foncalieu's Le Versant 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 Le Versant Pinot Noir from Winery Foncalieu are 2013, 2014, 2012, 2019 and 2015.
Informations about the Winery Foncalieu
The Winery Foncalieu is one of of the world's great estates. It offers 367 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
