Winery MeylanPinot Noir Les Originaux
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 Pinot Noir Les Originaux from the Winery Meylan
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir Les Originaux of Winery Meylan in the region of Vaud is a with a nice freshness.
Food and wine pairings with Pinot Noir Les Originaux
Pairings that work perfectly with Pinot Noir Les Originaux
Original food and wine pairings with Pinot Noir Les Originaux
The Pinot Noir Les Originaux of Winery Meylan matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tagine with prunes and almonds, osso buco or real paella recipe from valencia.
Details and technical informations about Winery Meylan's Pinot Noir Les Originaux.
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 Les Originaux from Winery Meylan are 0
Informations about the Winery Meylan
The Winery Meylan is one of of the world's greatest estates. It offers 9 wines for sale in the of Vaud to come and discover on site or to buy online.
The wine region of Vaud
World reference for Chasselas (~60% of the vineyard). Mineral, delicate whites with signature notes of green apple, citrus, white flowers, fresh almond and a saline touch, low acidity and a silky palate. Maximum expression in Lavaux (UNESCO 2007) on Lake Geneva terraces. Also La Côte, Chablais and the iconic Dézaley.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
