Winery ThorinLa Reserve Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with La Reserve Pinot Noir
Pairings that work perfectly with La Reserve Pinot Noir
Original food and wine pairings with La Reserve Pinot Noir
The La Reserve Pinot Noir of Winery Thorin matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of pork shank stew, pan-fried black pudding with apples or baked duck legs with potatoes.
Details and technical informations about Winery Thorin's La Reserve 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 La Reserve Pinot Noir from Winery Thorin are 2018, 2017
Informations about the Winery Thorin
The Winery Thorin is one of wineries to follow in Vin de France.. It offers 154 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
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
