Winery Les MougeottesPinot Noir
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Pinot Noir from the Winery Les Mougeottes
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir of Winery Les Mougeottes in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Pinot Noir of Winery Les Mougeottes in the region of Pays d'Oc often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of blackberry, red fruit or strawberries.
Food and wine pairings with Pinot Noir
Pairings that work perfectly with Pinot Noir
Original food and wine pairings with Pinot Noir
The Pinot Noir of Winery Les Mougeottes matches generally quite well with dishes of beef, pasta or veal such as recipes of oxtail confit in red wine, chinese fried shrimp ravioli or veal blanquette burger.
Details and technical informations about Winery Les Mougeottes's 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 Pinot Noir from Winery Les Mougeottes are 2018, 2017, 2016, 2012 and 2015.
Informations about the Winery Les Mougeottes
The Winery Les Mougeottes is one of of the world's greatest estates. It offers 9 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
