Winery Rié et Hirofumi ShojiPedres Blanques Rouge
Red wine
This wine generally goes well with beef and mature and hard cheese.
The Pedres Blanques Rouge of the Winery Rié et Hirofumi Shoji is in the top 5 of wines of Vin de France.
Wine flavors and olphactive analysis
On the nose the Pedres Blanques Rouge of Winery Rié et Hirofumi Shoji in the region of Vin de France often reveals types of flavors of cherry, oaky or blackberry and sometimes also flavors of minerality, strawberries or violet.
Food and wine pairings with Pedres Blanques Rouge
Pairings that work perfectly with Pedres Blanques Rouge
Original food and wine pairings with Pedres Blanques Rouge
The Pedres Blanques Rouge of Winery Rié et Hirofumi Shoji matches generally quite well with dishes of beef or mature and hard cheese such as recipes of fresh sausage or melt-in-the-mouth omelette with tomatoes, asparagus and comté.
Details and technical informations about Winery Rié et Hirofumi Shoji's Pedres Blanques Rouge.
Discover the grape variety: Malvasia di Lipari
Intense, passito-style dessert wines with an amber-gold colour, a dense, unctuous palate and signature aromas of dried fruits (apricot, fig), honey, orange blossom, candied citrus and balsamic notes. A legendary Aeolian profile of great length. The undisputed star of Malvasia delle Lipari DOC, one of the great Mediterranean sweet wines.
Last vintages of this wine
The best vintages of Pedres Blanques Rouge from Winery Rié et Hirofumi Shoji are 2018, 2017
Informations about the Winery Rié et Hirofumi Shoji
The Winery Rié et Hirofumi Shoji is one of of the world's greatest estates. It offers 1 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
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
