Winery St. CousairYamakei Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Yamakei Pinot Noir
Pairings that work perfectly with Yamakei Pinot Noir
Original food and wine pairings with Yamakei Pinot Noir
The Yamakei Pinot Noir of Winery St. Cousair matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of milanese cutlets like in italy, country-style snow peas or rabbit with prunes in my grandmother's style.
Details and technical informations about Winery St. Cousair's Yamakei 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 Yamakei Pinot Noir from Winery St. Cousair are 2016, 0
Informations about the Winery St. Cousair
The Winery St. Cousair is one of of the world's greatest estates. It offers 31 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.
The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
