Domaine Pavelot Savigny-les-Beaune 1er Cru 'Dominodes' 2020

Domaine Pavelot Savigny-les-Beaune 1er Cru ‘Dominodes’ 2020 is a refined, light-bodied red wine from the Côte-de-Beaune in Burgundy, France. Crafted exclusively from organic Pinot Noir, it reveals delicate aromas of red cherry and wild raspberry with a subtle hint of spice and refined earthy nuances. On the palate, expect vibrant acidity, fine tannins, and a balanced, refreshing finish that truly reflects the purity of its terroir.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Light-bodied, Organic
Grape Varietal: Pinot Noir
Tastes Like: Red cherry, wild raspberry, subtle spice, and delicate earthy notes
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Savigny-les-Beaune 1er Cru
Region: Côte-de-Beaune, Burgundy, France
Terroir: Well-drained limestone and clay soils imparting refined minerality
Aging: Minimal oak treatment to preserve fresh fruit character
Serving Temperature: 14–16°C – Best served slightly below room temperature

Domaine Pavelot is a respected, family-owned estate in Savigny-les-Beaune dedicated to organic viticulture and sustainable practices. Their careful vineyard management and minimal cellar intervention allow their Pinot Noir to express the true elegance and purity of the Côte-de-Beaune terroir.

Seafood: Lightly grilled salmon or tuna with a fresh herb dressing.
Poultry: Roast chicken with a subtle red wine reduction or herb-roasted turkey.
Vegetarian: Wild mushroom risotto or a vibrant roasted vegetable medley that accentuates the wine's red fruit and spice.
Meat: Lean pork tenderloin with a fruit compote that complements its bright acidity.

Fresh Goat's Cheese: Tangy and vibrant, echoing the wine's lively red fruit notes.
Brie: Soft and creamy, enhancing its delicate spice nuances.
Camembert: Mild and slightly earthy, providing a gentle counterbalance.
Young Comté: Semi-hard and nutty, adding a savory depth to the pairing.

Roasted Beet and Lentil Salad with Walnut Vinaigrette

Ingredients:

• 2 medium beets, roasted and cubed
• 1 cup green lentils, cooked and drained
• 1 small red onion, thinly sliced
• 1/2 cup walnuts, toasted and roughly chopped
• 2 cups mixed salad greens (e.g., arugula, spinach)
• For the Vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp walnut oil
  • Juice of 1 lemon
  • Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 200°C. Wrap the beets in foil and roast for about 45 minutes until tender; once cool, peel and cube them.
2. In a large bowl, combine the roasted beets, cooked lentils, red onion slices, toasted walnuts, and mixed greens.
3. In a small bowl, whisk together the olive oil, walnut oil, lemon juice, salt, and pepper to create the vinaigrette.
4. Drizzle the vinaigrette over the salad and toss gently to combine, ensuring the flavors meld well.
5. Garnish with freshly chopped parsley and serve immediately.
6. Enjoy this hearty, refreshing salad with a glass of Domaine Pavelot Savigny-les-Beaune 1er Cru 'Dominodes' 2020 for a harmonious, terroir-driven pairing.