Winery Raoul HenriReserve Pinot Noir
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Reserve Pinot Noir from the Winery Raoul Henri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Pinot Noir of Winery Raoul Henri in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Reserve Pinot Noir
Pairings that work perfectly with Reserve Pinot Noir
Original food and wine pairings with Reserve Pinot Noir
The Reserve Pinot Noir of Winery Raoul Henri matches generally quite well with dishes of beef, pasta or veal such as recipes of shepherd's pie (potatoes, beef, carrots, bacon), multicoloured butterfly pasta or lamb confit with new potatoes.
Details and technical informations about Winery Raoul Henri's Reserve 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 Raoul Henri
The Winery Raoul Henri is one of of the world's greatest estates. It offers 77 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
