Full Review

Nicolas Potel

Nicolas Potel
2014 Pinot Noir, Bourgogne Rouge

Pair this wine with:
Beef Cheese Pasta Pork

Category: Pinot Noir

Date Tasted:
Country: France
Alcohol: 12.5%
Sustainable Agriculture
91 Points
Gold Medal
Exceptional
$16.99
Best Buy

Nicolas Potel
2014 Pinot Noir, Bourgogne Rouge

Pair this wine with:
Beef Cheese Pasta Pork

Category: Pinot Noir

Date Tasted:
Country: France
Alcohol: 12.5%
Light garnet color. Bright, fruity, floral aromas and flavors of black raspberries, strawberry compote, and lilacs with a silky, tangy, dry-yet-fruity medium body and a graceful, layered, long finish displaying nuances of orange, almonds, and limestone with crunchy, fine tannins. A crisp and lively pinot noir that will pair beautifully at the table.

Tasting Info

Wine Glass Style: Crisp, lively, fruity, juicy & smooth & non-oaky
Aroma Aroma: black raspberries, strawberry compote, and lilacs
Taste Flavor: Same as aromas with nuances of orange, almonds, and limestone
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Now-3 years on its own or with food
Recipes Pairing: Duck Reuben Sandwich, Pork Kebobs, Lasagna
Bottom Line Bottom Line: A crisp and lively pinot noir that will pair beautifully at the table.

The Importer

WinesU

The Importer
1021 1/2 Saville Ave
Eddystone, PA 19022
USA
1 610-872-1500

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Pinot Noir

Wine Glass Burgundy.jpg
Serve in a Burgundy Wine Glass
Pinot Noir is one of the world’s most fascinating red varieties. While many red grapes produces wines of power and youthful intensity, a wine made from Pinot Noir is often more refined with higher acidity and lower levels of tannins. The spiritual home for Pinot Noir is Burgundy, where it is produced in many styles, from very light to examples that can age for two to three decades.

Pinot Noirs tend to have aromas and flavors red cherry fruit, while some offer notes of wild strawberry, plum or even floral notes such as carnation and red roses. As tannins in Pinot Noir are not as pronounced as in a grape such as Cabernet Sauvignon or Nebbiolo, most Pinot Noirs can be enjoyed upon release, which is usually two to three years after the vintage.

Burgundy works extremely well for Pinot Noir, as it is a cool climate; a warm or hot climate would not bring out the perfumes of the variety. Thus growers in several countries have planted Pinot Noir in their coolest regions, looking to emulate Burgundy. These include the Willamette Valley in Oregon; Russian River Valley, Santa Lucia Highlands and Sta. Rita Hills in California (among others); Central Otago in New Zealand; Casablanca and San Antonio Valleys in Chile and the Rheinhessen, Pfalz and Baden in Germany (where the grape is known as Spatburgunder). The concept of terroir – a wine is the producet of its specific environment – is most often associated with Pinot Noir.

Pinot Noirs tend to pair well with poultry (duck a l’orange is a classic match), game birds and even certain types of seafoods (as tannins are low), such as salmon, tuna and halibut.