Winery Nicolas SuteauLancelot Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Lancelot Pinot Noir
Pairings that work perfectly with Lancelot Pinot Noir
Original food and wine pairings with Lancelot Pinot Noir
The Lancelot Pinot Noir of Winery Nicolas Suteau matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of bocconcini (veal rolls with ham and comté), potato and bacon omelette or duck breast with honey, potato and onion with garlic.
Details and technical informations about Winery Nicolas Suteau's Lancelot 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.
Informations about the Winery Nicolas Suteau
The Winery Nicolas Suteau is one of of the world's great estates. It offers 16 wines for sale in the of Muscadet to come and discover on site or to buy online.
The wine region of Muscadet
100% Melon de Bourgogne south of Nantes in Pays Nantais: dry and lively whites with pale gold robe and green reflections, nose with mineral flint notes fading toward citrus, green apple, pear and white flowers. Dry and full-bodied palate with mineral and saline finish. Schist, gneiss and micaschist soils downstream of Loire-Atlantique, mild oceanic climate. Ideal companion to oysters and seafood.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
