Winery Pascal PaoliCuvée Corsica Rouge
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Cuvée Corsica Rouge
Pairings that work perfectly with Cuvée Corsica Rouge
Original food and wine pairings with Cuvée Corsica Rouge
The Cuvée Corsica Rouge of Winery Pascal Paoli matches generally quite well with dishes of beef or mature and hard cheese such as recipes of roast beef casserole or jack be little (mini pumpkin) egg casserole.
Details and technical informations about Winery Pascal Paoli's Cuvée Corsica Rouge.
Discover the grape variety: Nielluccio
The black Nielluccio is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The black Nielluccio can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Cuvée Corsica Rouge from Winery Pascal Paoli are 2018, 2016, 2015, 2017 and 2013.
Informations about the Winery Pascal Paoli
The Winery Pascal Paoli is one of of the world's greatest estates. It offers 13 wines for sale in the of Corsica to come and discover on site or to buy online.
The wine region of Corsica
Corsica is an island in the Mediterranean Sea, located between the southeast coast of Provence and the west coast of Tuscany. Although it is closer to Italy, Corsica has been under French rule since 1769 and is one of the 26 regions of France. The island's Italian origins are evident in its wines, which are mainly made from the classic Italian Grapes Vermentino and Sangiovese (known here as Rolle and Nielluccio respectively). Despite its remoteness, Corsican winemakers have amassed an impressive and diverse portfolio of grape varieties - there are very few places on earth where Pinot Noir, Tempranillo and Barbarossa grow side by side.
The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
