Winery Yannick PelletierL'Oiselet
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the L'Oiselet of Winery Yannick Pelletier in the region of Vin de France often reveals types of flavors of cherry, earthy or plum and sometimes also flavors of mushroom, non oak or earth.
Food and wine pairings with L'Oiselet
Pairings that work perfectly with L'Oiselet
Original food and wine pairings with L'Oiselet
The L'Oiselet of Winery Yannick Pelletier matches generally quite well with dishes of beef, lamb or spicy food such as recipes of german recipe for marinated meat: sauerbraten, doner kebab or fish and shrimp curry.
Details and technical informations about Winery Yannick Pelletier's L'Oiselet.
Discover the grape variety: Fantasy seedless
Cross between B36-27 and P64-18 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1994. The slightly foxed taste of its flesh makes us think that there was an intervention of a direct producer hybrid itself with a foxed taste.
Last vintages of this wine
The best vintages of L'Oiselet from Winery Yannick Pelletier are 2016, 2012, 2011, 2010 and 2015.
Informations about the Winery Yannick Pelletier
The Winery Yannick Pelletier is one of of the world's greatest estates. It offers 12 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
