Winery Rue de VinClair
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Clair
Pairings that work perfectly with Clair
Original food and wine pairings with Clair
The Clair of Winery Rue de Vin matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of bites of cheese, truffade (auvergne - cantal - 15) or duck breast and roasted peaches.
Details and technical informations about Winery Rue de Vin's Clair.
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.
Last vintages of this wine
The best vintages of Clair from Winery Rue de Vin are 2016, 0
Informations about the Winery Rue de Vin
The Winery Rue de Vin is one of of the world's greatest estates. It offers 28 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Alpine wine prefecture of central Japan (Honshu), the 2nd national region, high-altitude vineyards (600-900 m). Signature Merlot of Kikyogahara: supple, precise reds with signature notes of plum, cherry, sweet herbs, cedar and a cocoa touch, round tannins and elegant freshness — rivalling the Bordeaux wines. Renowned broad, mineral Chardonnay, fine and silky Pinot Noir. Also historic hybrid grapes (Concord, Niagara).
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
