Winery PahlmeyerJayson Rosé Of Pinot Noir
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Jayson Rosé Of Pinot Noir
Pairings that work perfectly with Jayson Rosé Of Pinot Noir
Original food and wine pairings with Jayson Rosé Of Pinot Noir
The Jayson Rosé Of Pinot Noir of Winery Pahlmeyer matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal head with vinaigrette, boeuf en daube or ramen (noodle) soup.
Details and technical informations about Winery Pahlmeyer's Jayson Rosé Of 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 Jayson Rosé Of Pinot Noir from Winery Pahlmeyer are 0
Informations about the Winery Pahlmeyer
The Winery Pahlmeyer is one of of the world's great estates. It offers 22 wines for sale in the of Sonoma Coast to come and discover on site or to buy online.
The wine region of Sonoma Coast
Elegant, saline Pinot Noir as signature and vibrant Chardonnay: refined coastal reds with aromas of fresh cherry, poached strawberry, cranberry and blackcurrant, sweet spices and floral touches, straight acidity. Energetic Chardonnay with notes of green apple, Meyer citrus, stone fruit and saline minerality. Vast AVA in north-west Sonoma, directly exposed to Pacific fogs and breezes, very cool climate over a long season. Chiselled maritime identity, medium to long ageing.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
