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History: This variety, genetically related to the pinot noir, is thought to have originated in Alsace, France. The thick skinned, black berries produce a deep red wine praised for its body and tannin content. |
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Palette: Subdued red to dark cherry red. |
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Bouquet: Herbaceous and fruity with raspberry and strawberry. |
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Tasting Notes: A semi-dry wine with cherry and blackberry, prunes, fresh herbs and chocolate with soft tannins and a medium finish. |
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Serving Temperature: 61º - 65º F (16º - 18º C) |
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Food Pairings: Versatile like the pinot noir, St. Laurent complements lean or fatty meats. It pairs well with smoked meat and sausage dishes like klobásový kolác, a Slovakian favorite. St. Laurent favors mild and creamy cheeses, like edam and chevre. |