Assortment

'Seven Numbers''3' Pinot Grigio - Winner Global Pinot Grigio Masters!!

Puklavec Family Wines, Jeruzalem Ormož, Slovenië

• about the wine
• flavor profile
• wine food advice

• 'Seven Numbers' '3' Pinot Grigio. A very gastronomic Singel Vineyard Pinot Grigio with 10 months maturation on barrique. The low temperature of fermentation on stainless steel ensures a great refinement and a good concentration.
  
  Story behind the label: The Puklavec family creates a very special heritage and ultimate exclusivity with these wines. Geographical location is key. By marking the unique vineyards with seven numbers, they can trace each grape back to its location. Understanding specific terroir; microclimate and soil composition, requires dedication and knowledge. Our Seven Number wines prove that this dedication can deliver spectacular results, which have an ever-growing reputation among wine connoisseurs.
• White wine - Ripe, round and spicy.

  Spicy and spicy aromas with ripe fruit. Full and complex with a very good balance. Light tones of the wood use (vanilla) and a very concentrated aftertaste. Exciting glass!

• Our sommeliers recommend:

  Delicious with raw and steamed fatty fish with citrus, grilled and fried shellfish with fresh herbs, fried sweetbreads in oil and grilled veal and white meat with fresh accents. Also good with fresh salads with warm preparation of fish, light cream soups with boiled vegetables and white mold cheeses.

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Valpolicella Ripasso Clivus

Monteforte, Veneto, Italië

• about the wine
• flavor profile
• wine food advice

• Valpolicella Ripasso Clivus. The red winemaking is traditional (picking, pressing, alcoholic fermentation, maturation). The grapes are dried after picking, for a fuller and more intense taste. A blend of Corvina Veronese, Rondinella and Molinara .
• Red wine - Ripe, spicy and intense .

  The wine is full and sultry in taste. Thanks to the drying of the grapes, the wine gets a full taste of currants and ripe black fruit. The wood aging gives structure to the wine and the elegant acidity ensures drinkability. Beautiful classic glass.
• Our sommeliers recommend:

  Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.

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Corbières Red The Selection

Chateau du Vieux Parc, Corbières, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Corbières Rouge. A very pleasant red wine with a beautiful structure. Originating from the region near the river Orbieu, with its pebbled terraces of clay and slate. Made from 40% Carignan, 30% Syrah, 15% Grenache and 15% Mourvèdre , according to classic red winemaking (picking, pressing, alcoholic fermentation, maturation). The wine has matured briefly in wooden casks. The age of the vines from which the grapes come, are old, between 15-60 years old. This has a nice influence on the quality, the taste (aromas) and the character of the wine. Nicely full, ripe and spicy.
  
  Story behind the label: The Corbières wine region is by far the largest AOC in the Languedoc region and has a long wine tradition; 95% of the wines are red. The wine takes the name of the region, 'Élevé en fût de chène' literally means 'raised in oak barrels'.
• Red wine - Ripe, spicy and intense. Very deep color with opaque core. Rich nose, complex, beautiful wood tone well fused with the many fruits. Full, concentrated taste with velvety fruit, sweet and creamy, beautiful smoky tone of the wood, very long in the aftertaste. Powerful and accessible at the same time. Balanced use of wood.
• Our sommeliers recommend:

  Good with slow cooked meats and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote.

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Grauburgunder Kabinett Trocken

Weingut Salwey, Baden, Duitsland

• About the wine
• flavor profile
• wine food advice

• Grauburgunder Kabinett Trocken: Traditional winemaking (picking, pressing, alcoholic fermentation, maturation). Made from 100% Grauburgunder .
  ' Kabinett ' wines are fine, light wines made from ripe grapes with little alcohol. The grapes for this class are harvested first from the prädikat wines. Most Kabinett wines contain a little or more residual sweetness and are therefore semi-dry or sweet with an alcohol percentage of up to about 10%.
  
  Story behind the label: Konrad Salwey, the winemaker, succeeded his father Wolf Dietrich Salwey , who passed away suddenly. This sad news shook the German wine world to its foundations; Wolf Dietrich Salwey was a very talented and passionate winemaker. After his death, Konrad had the image of a (howling) wolf placed, as a memorial to his father.
• White wine - Ripe, round and spicy. Elegant Pinot Gris with classic aromas of roasted almond, hazelnut and a hint of exotic fruit. The broadly structured taste is nicely supported by fine fruit acids of lime, citrus and fine minerals. Young wine, which despite its youth is already very tasty to enjoy.
• Our sommeliers recommend: Pairs well with raw fish dishes with soy or wasabi, and fried/roasted shellfish. Fish dishes with sauerkraut and cream sauces or spicy and spicy elements. Raw meat or poultry with pate and fried goose and duck liver also taste very good with this wine. Just like winter cream soups and fried and oven-baked vegetables or softly cooked bacon and red bacteria cheeses.

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Weissburgunder Kabinett Trocken

Weingut Salwey, Baden, Duitsland

• About the wine
• flavor profile
• wine food advice

• Weissburgunder Kabinett Trocken. Traditional winemaking (picking, pressing, alcoholic fermentation, maturation). Made from 100% Weissburgunder .
  'Kabinett' wines are fine, white wines made from instructive grapes with little alcohol. The grapes for this class are harvested first from the prädikat wines. Most Kabinett wines contain a little more residual sweetness and are half semi-rosé in sweetness with an alcohol percentage of up to about 10%.
  
  Story Behind the label : Konrad Salwey, the Winemaker, has His father Wolf Dietrich Salwey , died suddenly. This sad news shook the German wine world to its foundations; Wolf Dietrich Salwey was a very talented and passionate winemaker. After his death He had an image of a wolf (howling) wolf placed, as a memorial to his father.
• White - fresh, fruity and juicy . A specialty of this winery. In contrast to many delicate Pinot Blanc wines from Alsace, this is a wine with storage potential! Pale, straw-yellow color. The aroma is sultry with nuances of almond and honey. Creamy, finely fruity taste with citrus and pineapple fruit. The finale is nicely dry and lasts a long time thanks to the beautiful fruit acids.
• Our sommeliers advise: Good as an aperitif, with raw, lightly grilled and mi-cuit preparations with a focus on freshness, raw and cooked shellfish with citrus and raw and mature meat. Also good with salads with vinaigrette, raw and cooked vegetables and fresh goat cheeses.

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Dolcetto Dogliani 'San Luigi'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice

• Dolcetto Dogliani 'San Luigi' DOCG. Abbona's vineyards are located in different locations, all in top locations. This San Luigi comes from the vineyard called Borgata, in the town of Dogliani. Dolcetto' is named after the Italian for 'sweet', and literally means 'little sweet'. It is far from a sweet wine, but it refers to the frivolous, full-fruited ripe character that the grape produces. The winemaker is Giuseppe Caviola together with Marziano himself.
  Story behind the label: The label features a local bird from the Alba region. The birds on the labels are native to this area and were painted by an artist friend of the Abbonna family. 'San Luigi' is the name of the slope on which the Dolcetto grapes are planted.
• Red wine - Ripe, spicy and intense. Dolcetto from Piemonte; it doesn't get any better. Youthful purple red. Medium intense nose, cherries, slightly earthy. Full, meaty taste with good fruit and a smoky undertone. Tannins give a spicy impression of tobacco and laurel.
  
• Our sommeliers recommend:

  Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote .

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Lirac Blanc

Château Saint-Roch, Rhône, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional (picking, pressing, alcoholic fermentation, maturation) 6 months maturation in large vats. Made from 50% Grenache Blanc, 30% Clairette, 10% Roussanne and 10% Viognier .
• White wine - Full, creamy and complex. Light yellow with green hints, very bright floral bouquet, fresh and lively, accents on citrus. Fresh and aromatic, nice round wine with a long finish.
• Our sommeliers recommend: Oven-baked fish, grilled and fried fish (a la Meunière), fried and roasted shellfish, fried/grilled veal, white meat, rich salads with warm fish dishes, fried and oven-baked vegetables, light cream soups, white mould and warm cheese dishes.

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Lirac Red

Château Saint-Roch, Rhône, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional (picking, pressing, alcoholic fermentation). Made from 55% Grenache Noir, 25% Syrah, 10% Cinsault and 10% Mourvèdre .
• Red wine - Ripe, spicy and intense. Clear red color. Powerful aroma with ripe red and black fruit, leather, truffle nuances and spices. Elegant structure, fleshy, generous taste with a good framework of tannins.
• Our sommeliers advise: Good to combine with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.

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Chardonnay 'Sovente'

Fattoria di Poggio Capponi, Toscane, Italië

• about the wine
• flavor profile
• wine food advice

• Chardonnay 'Sovente': Traditional (picking, pressing, alcoholic fermentation, maturation) 6 months maturation in French oak barrels. Made from 100% Chardonnay .
• White wine - Full, creamy and complex. Golden yellow wine with a bouquet of exotic fruit and a pure Chardonnay character, with beautiful hints of vanilla. Soft and elegant with a nice balance and a refined structure. Very elegant!
• Our sommeliers recommend:

  Combines well with grilled , baked or roasted fish (e.g. à la Meunière ), oven-baked fish with a rich sauce and baked shellfish au gratin. Also good with grilled white meat and baked or fried sweetbreads with rich sauces and grilled and oven-baked vegetables. Also goes well with crème soups and rich salads with warm preparations with fish and grilled vegetables. Also try with spicy white mold cheeses.

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Chianti Montespertoli 'Petriccio'

Fattoria di Poggio Capponi, Toscane, Italië

• about the wine
• flavor profile
• wine food advice

• Chianti Montespertoli 'Petriccio'. Traditional (picking, alcoholic fermentation, pressing, maturation) 16 months barrique maturation Made from Sangiovese, Canaiolo, Trebbiano, Malvasia .
• Red wine - Powerful, complex and full.

  Very exuberant nose full of ripe fruit. Complex wine, with fresh pleasant taste of blackberry fruit with various layers of secondary flavors such as cedar and plums. Full and broad in taste. Very rich Chianti!

• Our sommeliers recommend:

  Good with slow cooked meats and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote.

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Mas Foraster Blanc Selection

Josep Foraster, Montblanc, Conca de Barbera, Spanje

• about the wine
• flavor profile
• wine food advice

• Selecció Blanco, Mas Foraster: Traditional fermentation (Destemming, pressing, fermentation, maturation) 20 days skin maceration. Fermentation in 50% French oak barrels and 50% in stainless steel tanks. Made from Garnatxa Blanca, Macabeu and Chardonnay.
• White wine - Full, creamy and complex. Very fine and fresh aroma of ripe white fruit, biscuit tones and a light roasted aroma. Very complex and special glass of wine. The mouthfeel is round and soft with a well-balanced acidity. Long finish with a lot of finesse.
• Our sommeliers recommend:

  Combines well with grilled, fried or roasted fish (e.g. à la Meunière), oven-cooked fish with a rich sauce and fried shellfish and crustaceans au gratin. Also good with grilled white meat and fried or deep-fried sweetbreads with rich sauces and grilled and oven-cooked vegetables. Cream soups and rich salads with warm preparations with fish and grilled vegetables also go well. Also try with spicy white mould cheeses.

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Chardonnay Reserve

Weingut Grenzhof-Fiedler, Burgenland, Oostenrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Fantastic new style Chardonnay from a relatively cool climate with 11 months of wood aging in used large vats. This gives a great balance between creaminess and pleasant acidity. Made from 100% Chardonnay
• White wine - Full, creamy and complex.

  Golden yellow in colour with aromas of ripe and tropical fruit, honey and a light hint of vanilla. Due to the wood aging a full and creamy mouthfeel with a pleasant underlying acidity. Soft, but long finish. Fantastic glass with a lot of depth.

• Our sommeliers recommend:

  Pairs well with grilled, fried, roasted and oven-baked fish with a rich sauce, as beurre noisette, fried shellfish with a rich sauce and roasted notes. Also good with grilled white meat and fried or deep-fried sweetbreads with high intensity and fried and gratinated vegetables with earthy flavours. Also cream soups with pork belly and mushrooms, rich salads with warm preparations with fish and (warm) preparations of white mould cheeses with nuts and compote.

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Regent Trocken (reefed in barrique)

Weingut Ernst Bretz, Rheinhessen, Duitsland

• about the wine
• flavor profile
• wine food advice

• Regent Trocken Barrique. A wine of the future! A wine like you don't often come across from Germany. Deep dark, balanced wood tones, sturdy and fruity. A special wine, you should definitely try it once! Classic winemaking with selected grapes, fermentation and storage on stainless steel, 9 months matured in barriques.
  About the wine: For those who do not know Regent, this is a relatively 'new' blue German grape variety that originated from a cross between Diana (Silvaner x Muller-Thurgau) and Chambourcin. This second grape will also be less well-known, but thanks to Chambourcin Regent has acquired a good resistance to an important fungal disease, mildew. In development Regent also has the 2nd important characteristic of ripening early; this means that the grape can also be planted well under 'Dutch conditions' and the grapes ripen sufficiently every year (even in bad summers) for wine production.
• Red wine - Powerful, complex and full
  Deep dark, full of fruit and firm. Beautifully balanced notes of wood. Ripe blackberries and noble vanilla notes.
• Our sommeliers advise: Good with slow-cooked meat and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote.

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Roero Arneis 'Tistin'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice

• Roero Arneis 'Tristin': Traditional winemaking (picking, alcoholic fermentation, pressing, maturing). Made from 100% Arneis . The Arneis grape is also called 'The Queen of the Grapes of Roero'. Great drinkability and banner particularly complex; the wine occasionally reveals a slightly sparkling personality, slightly petillant but subtle. This comes from the sandy soils on which the grapes grow.
  Story behind the label: The label bears the image of an 'ochetti', which means 'butterfly' in Italian.
• White wine - Ripe, round and spicy. Matured in exclusive stainless steel to give the best preservation of the freshness of the aromas. Aromatic, refined nose with a hint of subtle spices and ripe yellow fruit. Soft fruity attack with a lot of depth in the taste carried out by nuances of citrus fruit.
• Our sommeliers:

  Well eaten and gratinated grilled and baked red poultry, grilled and baked red meat (bavette, entrecote) with creamy sauce and spicy grilled and baked red poultry (eg duck) Show. ALSO with lamb back, fillet, saddle and leg, Baked or grilled Iberian pork with creamy sauce and ripe flavors and accessible hard old cheeses with comping ô te.

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Pinot Noir Kaiserstuhl

Weingut Salwey, Baden, Duitsland

• About the wine
• flavor profile
• wine food advice

• Spätburgunder: Traditional (picking, alcoholic fermentation, pressing, maturation). The grapes come from stony and partly crushed volcanic soil. South-southwest orientation. Labor-intensive vineyard due to hard top and bottom layer. Produces very elegant, concentrated wines with very long storage potential. Made from 100% Spätburgunder (Pinot Noir).
  
  Story behind the label: Konrad Salwey, the winemaker, succeeded his father Wolf Dietrich Salwey, who passed away suddenly. This sad news shook the German wine world to its foundations; Wolf Dietrich Salwey was a very talented and passionate winemaker. After his death, Konrad had the image of a (howling) wolf placed, as a memorial to his father.
• Red wine - Light, fruity and juicy (ripe style) : Cherry red, light edge. Powerful red fruit, lots of juice, lots of elegance. Very concentrated finish.
  Pinot Noir in top form!
  
• Our sommeliers recommend: Suitable as an aperitif, with raw and dried meat and with spicy and spicy dishes. With fried and grilled white or veal, pork and poultry. Light stews or with pasta with tomato and parmesan. Also good to combine with semi-hard cheeses or full, mature cheeses.

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Ripasso Valpolicella Superiore

Azienda Monte Zovo, Verona, Italië

• about the wine
• flavor profile
• wine food advice

• Valpolicella Ripasso Superiore. Beautiful full wine with lots of dark fruit in the taste. Two years of wood aging on French oak. Very aromatic. It is recommended to open the wine an hour in advance.
• Red wine - Powerful, full and complex.

  Powerful, aromatic red wine with generous, dark fruits of blackberries and black cherries and spices. Warm, full taste and long finish.

• Our sommeliers:

  Well gratinated with grilled meat and stews with spicy notes, spiced BBQ cooked and roasted poultry, such as partridge, with a strong (port) sauce. Also well eaten with grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and powerful, hard cheeses with compote.

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Macon Villages 'Charmes Blanc'

Pierre André, Bourgogne, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional (picking, pressing, alcoholic fermentation, maturation). Made from 100% Chardonnay.
  About the area: Macon Villages is located in the southern part of Burgundy. The vineyards for this wine are located in the northern part of the Mâconnais from the communes: Mancey, Royer, and Uchizy. The vineyards are located on a porous soil of chalky clay.
  
• White wine - Full, creamy and complex.
  Smooth, soft fruity Burgundy. Round, finesse in the nose with accent on fruit of peach and pineapple. Round attack with a playful, citrus-toned acidity as a contrast, which gives the wine tension and length in the aftertaste.
• Our sommeliers recommend: Goes well with grilled, fried or roasted fish (e.g. à la Meunière), oven-baked fish with a rich sauce and fried shellfish and crustaceans au gratin. Also good with grilled white meat and fried or deep-fried sweetbreads with rich sauces and grilled and oven-baked vegetables. Cream soups and rich salads with warm preparations with fish and grilled vegetables also go well. Also try with spicy white mould cheeses.

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Ca'Linverno Rosso Veronese

Azienda Monte Zovo, Verona, Italië

• about the wine
• flavor profile
• wine food advice

• Ca l'Inverno Rosso Veronese. Traditional (picking, pressing, alcoholic fermentation, maturation). Then maturation for 18 months in barriques.
• Red wine - Ripe, spicy and intense. Intensely fruity red wine with generous fruit of cherries and blackberries. The ripe tannin structure gives the wine a round, soft taste. The striking acidity provides elegance and tension. A light spiciness can be detected in the long aftertaste.
• Our sommeliers recommend: Pairs well with firm fish with red wine sauces, roasted and candied red poultry with rich sauces, slow cooked meat and stews, grilled and fried red meat with spicy and rich sauces and spicy dishes with a rich sauce like soy. Also good with pasta with rich sauces and parmesan cheese and hard and old cheeses with compote.
  EXTRA SUGGESTION : Ossobuco.

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SMG

Babylon's Peak, Swartland, Zuid-Afrika

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Sauvignon Blanc

Constantia Glen, Constantia, Zuid-Afrika

• about the wine
• flavor profile
• wine food advice

• Sauvignon Blanc. Awarded in the top 5 of best Sauvignon Blanc wines from South Africa, by John Platter. Tight, fresh and very concentrated. The 2% Sémillon gives the wine a perfect balance. Refined stimulating acids. A topper!
  
  
  
• White wine - Fresh, fruity and juicy. A crystal clear pale yellow white wine with reflections of straw to lime. Aromas of citrus peel, melon and cardamom. Lively palate, rich with minerality. A long lasting finish.

• Our sommeliers recommend: aperitif, raw and steamed fish (e.g. sushi), raw and cooked shellfish with vinaigrette, mi-cuit, steamed and cooked fish preparations, raw and developed meats with a not too high fat content, salads with vinaigrette, raw or cooked vegetables and goat cheeses.

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Bourgogne Blanc Réserve "Boise''

Pierre André, Bourgogne, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Bourgogne Blanc Réserve. Traditional (picking, pressing, alcoholic fermentation, maturation). 15% of the wine is further matured in French oak barrels for a period of 6 months. Made from 100% Chardonnay.
  
  About the wine: The wine is composed of 50% grapes from the Côte de Beaune from vineyards in the municipalities: Meursault, Puligny and Chassagne. A soil with calcareous clay soil. The remaining part comes for 45% from the Mâconnais and 5% from the Côte de Nuits (marl and limestone). 
• White wine - Full, creamy and complex. Elegant, concentrated nose with honey, peach, citrus fruit and floral, buttery nuances. Balanced, soft attack with pure fruit, citrus aromas, apricot and a hint of caramel.
• Our sommeliers recommend: Delicious with oven-baked, grilled, fried or roasted fish with creamy sauces, shellfish au gratin or with rich sauce and grilled or oven-baked vegetables. Goes well with grilled white meat and poultry or fried and baked sweetbreads with roasted notes and a rich creamy sauce, light cream soups with grilled vegetables or rich salads with warm preparations with fish in a rich dressing and with (spicy) white mold cheeses.

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Grand Ormeau

Domaine du Grand Ormeau, Lalande de Pomerol, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Grand Ormeau:

  Manual cultivation of the soil, 'Vendanges Vertes' (green harvest), maximum ripening of the grapes. Manual selection of the harvest with a cold maceration prior to fermentation for 5 hours to extract sufficient colour and aromas. The must ferments at high temperatures, as does the second fermentation. The alcoholic fermentation proceeds slowly over a period of 18-30 days. After fermentation, the wine is aged in one and two year old French oak barrels until bottling.

• Red wine - Powerful, complex and full .

  Dark purple-red colour. Elegant attack with an accent on blueberries, blackberries. Lots of depth in the taste with complex tannin structure. Promising for the future, but now also delicious to enjoy with matching dishes.

• Our sommeliers recommend:

  Good with stews with ripe notes, game dishes with spicy notes and red fruit, grilled and roasted rib steak with creamy sauce and cooked vegetables. Also nice with Dry Aged red meat with spicy notes and rich dishes from the BBQ.

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Les Plos Reserve AOP Cabardes (1.5 ltr.)

Domaine des Plos, Languedoc & Roussillon, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional winemaking (picking, pressing, alcoholic fermentation, maturation). Made from Syrah, Grenache, Merlot, Cabernet Sauvignon.
• Red wine - Ripe, spicy and intense. Intense black fruit, warm spices, full ripe mid-palate. Nicely interwoven tannins, concentrated finish with supporting acidity and bitterness.
• Our sommeliers recommend:

  Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.

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Pinot Noir Reserve Vieilles Vignes

Pierre André, Bourgogne, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Pinot Noir Réserve Vieilles Vignes. Traditional (picking, alcoholic fermentation, pressing, maturation). Made from 100% Pinot Noir .
  About the wine: Composed of fruit from various vineyards from the Côte de Beaune, Alox-Corton, Ladoix, Savigny and Beaune.
• Red wine - Ripe, spicy and intense. Soft, cherry red color. A textbook example of Burgundy. Exciting, with a fruity nose of pure Pinot fruit of cherries, blackberries and raspberries, complemented by spicy nuances. Playful in the mouth with beautiful fruit concentration and a perfect balance between fruit, acids and mild tannin. Lots of juicy Pinot fruit on the finish.
• Our sommeliers recommend: Suitable as an aperitif, with steamed fish in a creamy sauce, raw and dried meat (then chill the wine slightly), fried or grilled white meat, veal, pork and poultry in a rich sauce and ripe vegetables. Also good with slightly spicy and spicy dishes, pasta with tomato and Parmesan, light stews with a creamy and spicy aspect and semi-hard cheeses.

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