Winery Jean PerrierCuvée Réservée Pinot
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Cuvée Réservée Pinot
Pairings that work perfectly with Cuvée Réservée Pinot
Original food and wine pairings with Cuvée Réservée Pinot
The Cuvée Réservée Pinot of Winery Jean Perrier matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of osso buco, stuffed pumpkin or saddle of venison with fresh cream.
Details and technical informations about Winery Jean Perrier's Cuvée Réservée Pinot.
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 Jean Perrier
The Winery Jean Perrier is one of of the world's great estates. It offers 112 wines for sale in the of Vin de Savoie to come and discover on site or to buy online.
The wine region of Vin de Savoie
French Alpine AOC between lakes and mountains (~1,755 ha, 71% whites). Lively, mineral whites dominate. Signature Jacquere of the Apremont, Abymes, Chignin crus: with signature notes of white flowers, green apple, citrus, almond and gunflint, a taut and thirst-quenching palate — the Savoyard aperitif with fondue or raclette. Altesse (Roussette) more noble and broad (honey, hazelnut, ripe citrus).
The wine region of Savoie
French Alpine vineyard with unique native grapes. Signature Jacquère in whites (~50% of the vineyard): lively, light dry wines with white flowers, green apple, citrus, fresh almond and a mineral touch, perfect with fondue and raclette. Ampler Altesse (Roussette) (pear, honey, hazelnut). Fruity, peppery Mondeuse reds (cherry, violet, firm tannins), light Gamay and fine Pinot Noir.
The word of the wine: Marc
Solid part resulting from the pressing of the grape (stalks, pips, skins).
