Winery JalletLes Pierres Brulees Saint Pourçain
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Les Pierres Brulees Saint Pourçain
Pairings that work perfectly with Les Pierres Brulees Saint Pourçain
Original food and wine pairings with Les Pierres Brulees Saint Pourçain
The Les Pierres Brulees Saint Pourçain of Winery Jallet matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal shank in a pot au feu with star anise, breton galette with buckwheat flour or duck legs with green olives.
Details and technical informations about Winery Jallet's Les Pierres Brulees Saint Pourçain.
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 Jallet
The Winery Jallet is one of of the world's greatest estates. It offers 6 wines for sale in the of Haute Loire to come and discover on site or to buy online.
The wine region of Haute Loire
Auvergne vineyard on small altitude hillsides along the Allier and Loire, volcanic soils (basalt, granite). IGP Pays d'Urfé or Comtés Rhodaniens. Signature Gamay as red: fruity and fresh with red cherry, raspberry, redcurrant, violet and a volcanic mineral touch, fine tannins and refreshing palate. Fine Pinot Noir emerging.
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: Reduced
This is said of aromas that are reminiscent of a stale wine and that can be released when a long-closed bottle is opened. They generally fade with airing.
