Winery Vincent PrunierSaint-Romain Rouge
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 Saint-Romain Rouge from the Winery Vincent Prunier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint-Romain Rouge of Winery Vincent Prunier in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Saint-Romain Rouge
Pairings that work perfectly with Saint-Romain Rouge
Original food and wine pairings with Saint-Romain Rouge
The Saint-Romain Rouge of Winery Vincent Prunier matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of baked marrow bones, potjevlesch (northern france) or duck confit (canned).
Details and technical informations about Winery Vincent Prunier's Saint-Romain Rouge.
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.
Informations about the Winery Vincent Prunier
The Winery Vincent Prunier is one of of the world's great estates. It offers 40 wines for sale in the of Saint-Romain to come and discover on site or to buy online.
The wine region of Saint-Romain
Perched appellation in the heights of the Côte de Beaune (>300 m): Chardonnay signature as king white — golden robe with green hints and signature mineral profile with notes of white flowers (acacia, hawthorn, lime), citrus and a flint touch, lively palate becoming unctuous with age. Pinot Noir as fresh elegant red (black cherry, redcurrant, raspberry, smoked spices, fine tannins). AOC (1947), ~110 ha, marl-limestone slopes, fresh semi-continental climate.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
