Winery JakkalsvleiLord Jackal 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 Lord Jackal Pinot Noir from the Winery Jakkalsvlei
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lord Jackal Pinot Noir of Winery Jakkalsvlei in the region of Western Cape is a with a nice freshness.
Food and wine pairings with Lord Jackal Pinot Noir
Pairings that work perfectly with Lord Jackal Pinot Noir
Original food and wine pairings with Lord Jackal Pinot Noir
The Lord Jackal Pinot Noir of Winery Jakkalsvlei matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roasted fillet of beef with parsley, porcini sauce or rabbit with hunter's sauce.
Details and technical informations about Winery Jakkalsvlei's Lord Jackal 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 Jakkalsvlei
The Winery Jakkalsvlei is one of of the world's great estates. It offers 26 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
