Winery Jamieson EstateJameaux Victoria 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 Jameaux Victoria Pinot Noir from the Winery Jamieson Estate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Jameaux Victoria Pinot Noir of Winery Jamieson Estate in the region of Victoria is a with a nice freshness.
Food and wine pairings with Jameaux Victoria Pinot Noir
Pairings that work perfectly with Jameaux Victoria Pinot Noir
Original food and wine pairings with Jameaux Victoria Pinot Noir
The Jameaux Victoria Pinot Noir of Winery Jamieson Estate matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of cornish pasties, blanquette of veal or grandma melanie's cassoulet.
Details and technical informations about Winery Jamieson Estate's Jameaux Victoria Pinot Noir.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Jameaux Victoria Pinot Noir from Winery Jamieson Estate are 0, 2010
Informations about the Winery Jamieson Estate
The Winery Jamieson Estate is one of of the world's greatest estates. It offers 4 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
