Domaine Pavelot SLB 1er Cru 'Aux Guettes' 375ml 2022

Domaine Pavelot SLB 1er Cru ‘Aux Guettes’ 375mL 2022 is an elegant, light-bodied red wine from the Côte-de-Beaune in Burgundy, France. Crafted exclusively from organic Pinot Noir, it unveils delicate aromas of red cherry and wild raspberry with a subtle hint of spice and refined earthy nuances. On the palate, expect bright acidity, fine tannins, and a fresh, balanced finish that truly expresses 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 gentle earthy notes
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 375mL
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 meticulous 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 to complement 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.

Stuffed Portobello Mushrooms with Spinach and Pine Nuts

Ingredients:

• 4 large portobello mushroom caps, stems removed and cleaned
• 200g fresh spinach
• 1 garlic clove, minced
• 1/3 cup pine nuts, lightly toasted
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves, chopped (for garnish)
• Optional: Vegan cheese, crumbled

Instructions:

1. Preheat your oven to 190°C (375°F). Lightly brush the mushroom caps with olive oil and season with salt and pepper.
2. In a skillet over medium heat, warm 1 tbsp olive oil and sauté the minced garlic until fragrant. Add the spinach and cook until wilted, about 2–3 minutes. Stir in the toasted pine nuts and season with a pinch of salt and pepper.
3. Spoon the spinach and pine nut mixture evenly into each mushroom cap. If using, sprinkle a little vegan cheese on top.
4. Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 12–15 minutes until the mushrooms are tender and the filling is heated through.
5. Garnish with fresh basil and serve immediately.
6. Enjoy this dish with a chilled glass of Domaine Pavelot SLB 1er Cru 'Aux Guettes' 375mL 2022 for a harmonious, terroir-driven pairing.