Winery Laurent LebledHou La La Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Hou La La Pinot Noir
Pairings that work perfectly with Hou La La Pinot Noir
Original food and wine pairings with Hou La La Pinot Noir
The Hou La La Pinot Noir of Winery Laurent Lebled matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal liver in vinegar, creole chipolatas or rabbit leg in foil on the barbecue.
Details and technical informations about Winery Laurent Lebled's Hou La La 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 Hou La La Pinot Noir from Winery Laurent Lebled are 0, 2019
Informations about the Winery Laurent Lebled
The Winery Laurent Lebled is one of of the world's greatest estates. It offers 8 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
