Winery Pierre et L'étoileUltraviolettes
Red wine
This wine generally goes well with beef and spicy food.
Food and wine pairings with Ultraviolettes
Pairings that work perfectly with Ultraviolettes
Original food and wine pairings with Ultraviolettes
The Ultraviolettes of Winery Pierre et L'étoile matches generally quite well with dishes of beef or spicy food such as recipes of beef marengo "my mom" style or moroccan kefta balls.
Details and technical informations about Winery Pierre et L'étoile's Ultraviolettes.
Discover the grape variety: Vidal blanc
An interspecific cross obtained by Jean-Louis Vidal, between Ugni Blanc and 4986 Seibel or Golden Ray, its foliage reminiscent of that of Ugni Blanc. It can be found in the United States and Canada, but is little known in France.
Last vintages of this wine
The best vintages of Ultraviolettes from Winery Pierre et L'étoile are 2017, 0
Informations about the Winery Pierre et L'étoile
The Winery Pierre et L'étoile is one of of the world's greatest estates. It offers 4 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
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.
