Winery Les Fils de René QuénardVieilles Vignes Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Vieilles Vignes Pinot Noir
Pairings that work perfectly with Vieilles Vignes Pinot Noir
Original food and wine pairings with Vieilles Vignes Pinot Noir
The Vieilles Vignes Pinot Noir of Winery Les Fils de René Quénard matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of pork tenderloin with onions, suckling pig leg in the oven or medallions of monkfish with citrus fruits.
Details and technical informations about Winery Les Fils de René Quénard's Vieilles Vignes Pinot Noir.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Vieilles Vignes Pinot Noir from Winery Les Fils de René Quénard are 2017
Informations about the Winery Les Fils de René Quénard
The Winery Les Fils de René Quénard is one of of the world's great estates. It offers 22 wines for sale in the of Savoie to come and discover on site or to buy online.
The wine region of Savoie
Savoie is a wine region in eastern France, in the mountainous areas just South of Lake Geneva and on the border with Switzerland. The location and geography of the region has very much defined its Character, which is fragmented, hilly and slightly Swiss. This is evident in the fresh, crisp white wines produced here, as well as in the labels of the region's wines. Many bear a white cross on a red background - the flag of Switzerland and Savoy.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
