Winery Joseph MellotDestinéa Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
Food and wine pairings with Destinéa Pinot Noir
Pairings that work perfectly with Destinéa Pinot Noir
Original food and wine pairings with Destinéa Pinot Noir
The Destinéa Pinot Noir of Winery Joseph Mellot matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal blanquette à l'ancienne, stuffed tomatoes or aiguillette of duck normandy style.
Details and technical informations about Winery Joseph Mellot's Destinéa 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 Destinéa Pinot Noir from Winery Joseph Mellot are 2018, 2016, 2013, 2012
Informations about the Winery Joseph Mellot
The Winery Joseph Mellot is one of of the world's great estates. It offers 66 wines for sale in the of Val de Loire to come and discover on site or to buy online.
The wine region of Val de Loire
France's most diverse vineyard, 800 km along the Loire (~48,300 ha). Flagship whites: lively, mineral Sauvignon from Sancerre-Pouilly (citrus, boxwood, gunflint), Loire Chenin from vibrant dry to noble sweet wines (quince, honey, taut acidity), Melon de Bourgogne of saline Muscadet on lees. Cabernet Franc reds (Chinon, Bourgueil, Saumur-Champigny): raspberry, bell pepper, graphite, silky tannins. Sparkling Cremants with brioche-apple notes.
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.
