Subscribe and recieve a £5 gift voucher
Let us know your preferences and recieve £5 and only the Newsletters that'll interest you
You're already subscribed!
Not yet told us your preferences to get your £5
GO!
You have been subscribed to our Newsletter
Check out the welcome mail we've sent you to get your £5
My account
NEWSLETTER
You'll have a chance to win a magnum!!
Be the first to receive our exclusive offers, last picks, private sales and best deals!
Thank you for signing up to our newsletter!
Wishlist
basket
No products
One of the world's most planted grape varieties
Germany, United States, Italy, New-Zealand, Australia, Switzerland, Hungary, Austria, and South Africa…
Côte de Nuits, Romanée Conti, Sancerre, Baden, Central Otago, Oregon
White and rosé Champagnes, crémant d’Alsace and crémant de Bourgogne.
Lively, light and not very tannic. Of great finesse. Vast aromatic palette: black cherry and red fruit notes, sometimes spicy or cocoa when vinified in barrel. Delicate texture and notes of undergrowth when mature.
Rare, the rosé wines made of Pinot Noir are often pale, lively and fresh. They are appreciated for their lightness. They can be found in Burgundy, Alsace and Central Loire (Sancerre) even if these regions do not favour the production of rosé.
Pinot Noir brings power and body to sparkling wines. It gives white or rosé sparkling wines structure and finesse.
Champagne: Vinified in white (thanks to direct pressing), Pinot Noir harmoniously complements Chardonnay (freshness, elegance) and Pinot Meunier (suppleness and perfume) in the blending of Champagne.
Red
Cold meats, grilled meats, red flesh fish
When mature: meats in lightly spicy sauce (boeuf bourguignon, pot au feu, coq au vin, game stew
Mushroom: ceps
Cheeses: Reblochon, Morbier, Saint Nectaire
Cold meats: dry sausages, ham (mangalitza, pata negra and cooked ham), pâté and rillettes
Barbecues: White meat, fish
Savory pies: Pizza, tuna pie, quiches, flammekueche
Cheese soufflé
Stuffed vegetables
Crémant and Champagne as an aperitif
The most vinous and powerful champagnes find their place during the meal with poultry, or fine-fleshed fish (pike-perch, fera, coley...) and shellfish (crab, spider crab, Norway lobster)
Cheeses: Brie and cooked cheeses (Comté, Gruyère, Emmental, Beaufort...)
Vinified as a red wine, lovers of light wines appreciate it from its youth as a single variety for its characteristic black cherry (Morello cherry) aromas. With time, this bouquet evolves towards notes of brandy (kirsch), leather and game. It is used in the making of Burgundy Grands Crus such as those of the Romanée-Conti, Chambertin, Corton, Pommard... A region where the grape variety is almost exclusive to red wines and where every nuance of the terroir can be appreciated.
Not very productive but very qualitative, this grape variety offers great wines in the northern areas (cool climate), whereas it is less successful in the hot areas where only the maturity is combined with elegance towards more patinated tannins.
In Champagne, it represents 40% of all the grape varieties. Blended with Pinot Meunier and Chardonnay, it is used in the vinification of this famous French sparkling wine.
