Winery SolisteL'Ambroisie Pinot Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the L'Ambroisie Pinot Noir from the Winery Soliste
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Ambroisie Pinot Noir of Winery Soliste in the region of California is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the L'Ambroisie Pinot Noir of Winery Soliste in the region of California often reveals types of flavors of black fruit.
Food and wine pairings with L'Ambroisie Pinot Noir
Pairings that work perfectly with L'Ambroisie Pinot Noir
Original food and wine pairings with L'Ambroisie Pinot Noir
The L'Ambroisie Pinot Noir of Winery Soliste matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of sloth pork loin, piccata with cheese or pheasant in a casserole with white wine.
Details and technical informations about Winery Soliste's L'Ambroisie 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.
Informations about the Winery Soliste
The Winery Soliste is one of of the world's great estates. It offers 23 wines for sale in the of Sonoma County to come and discover on site or to buy online.
The wine region of Sonoma County
The wine region of Sonoma County is located in the region of North Coast of California of United States. We currently count 1105 estates and châteaux in the of Sonoma County, producing 2365 different wines in conventional, organic and biodynamic agriculture. The wines of Sonoma County go well with generally quite well with dishes .
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
News related to this wine
At the heart of the terroirs of Mâcon-Vinzelles
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Vinzelles, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
The Mâcon plus appellation seen by Charles Lamboley
Charles Lamboley, marketing and communication director from Vignerons des Terres Secrètes, explains the differences between the appellation Mâcon-Villages and Mâcon plus a geographical denomination. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of t ...
Chablis wines with Joe Fattorini in The Wine Show @Home
In this first episode of a series dedicated to Chablis wines on @The Wine Show @Home, wine expert and TV host Joe Fattorini introduces the vineyards and the wines of Chablis through a tasting of three wines: a Petit Chablis, a Chablis and a Chablis Premier Cru. #PureChablis #BourgogneWines #Chablis ...
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
