Winery FDLPierre Belcroix 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 Pierre Belcroix Pinot Noir from the Winery FDL
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pierre Belcroix Pinot Noir of Winery FDL in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Pierre Belcroix Pinot Noir
Pairings that work perfectly with Pierre Belcroix Pinot Noir
Original food and wine pairings with Pierre Belcroix Pinot Noir
The Pierre Belcroix Pinot Noir of Winery FDL matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef with garlic, lasagna calabrese or veal escalope with lemon sauce.
Details and technical informations about Winery FDL's Pierre Belcroix 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 FDL
The Winery FDL is one of of the world's great estates. It offers 94 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
