Winery Jacques MugnierLa Côte Volcanée Pinot Noir
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 La Côte Volcanée Pinot Noir from the Winery Jacques Mugnier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Côte Volcanée Pinot Noir of Winery Jacques Mugnier in the region of Vaud is a with a nice freshness.
Food and wine pairings with La Côte Volcanée Pinot Noir
Pairings that work perfectly with La Côte Volcanée Pinot Noir
Original food and wine pairings with La Côte Volcanée Pinot Noir
The La Côte Volcanée Pinot Noir of Winery Jacques Mugnier matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of steak tartare, deer stew or candied gizzards.
Details and technical informations about Winery Jacques Mugnier's La Côte Volcanée 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 La Côte Volcanée Pinot Noir from Winery Jacques Mugnier are 0
Informations about the Winery Jacques Mugnier
The Winery Jacques Mugnier is one of of the world's greatest estates. It offers 6 wines for sale in the of Vaud to come and discover on site or to buy online.
The wine region of Vaud
World reference for Chasselas (~60% of the vineyard). Mineral, delicate whites with signature notes of green apple, citrus, white flowers, fresh almond and a saline touch, low acidity and a silky palate. Maximum expression in Lavaux (UNESCO 2007) on Lake Geneva terraces. Also La Côte, Chablais and the iconic Dézaley.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
