{"id":6141,"date":"2020-01-13T09:57:34","date_gmt":"2020-01-13T08:57:34","guid":{"rendered":"https:\/\/www.mondialduchasselas.com\/?p=6141"},"modified":"2020-01-12T08:11:46","modified_gmt":"2020-01-12T07:11:46","slug":"non_filtre_2019","status":"publish","type":"post","link":"https:\/\/www.mondialduchasselas.com\/non_filtre_2019\/","title":{"rendered":"Ils ont d\u00e9gust\u00e9 la cuv\u00e9e 2019 du non-filtr\u00e9 neuch\u00e2telois"},"content":{"rendered":"\n

Article de Pascal Hofer paru le 10.01.2020 dans Arcinfo<\/a><\/p>\n\n\n\n

\"\"
Photo: NVT<\/figcaption><\/figure>\n\n\n\n

Le non-filtr\u00e9 2019, qui vient tout juste d\u2019\u00eatre mis en bouteilles, est une bonne cuv\u00e9e! Avec des b\u00e9mols ici ou l\u00e0 bien s\u00fbr\u2026
C\u2019est l\u2019avis des trois experts auxquels nous avons fait d\u00e9guster cette grande sp\u00e9cialit\u00e9 neuch\u00e2teloise: Alexandre Truffer, r\u00e9dacteur en chef de l\u2019\u00e9dition francophone de \u00abVinum\u00bb, Craig Penlington, chef du restaurant de l\u2019h\u00f4tel DuPeyrou, \u00e0 Neuch\u00e2tel, et Pierre-Emmanuel Buss, journaliste sp\u00e9cialis\u00e9 et blogueur.<\/p>\n\n\n\n

Lire l’article en PDF<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Le non-filtr\u00e9, une sp\u00e9cialit\u00e9 neuch\u00e2teloise, vient d\u2019\u00eatre mis en bouteilles. Trois experts ont go\u00fbt\u00e9 le vin de six encaveurs. Ils livrent leurs verdicts.<\/p>\n","protected":false},"author":1,"featured_media":3691,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0},"categories":[29,23,1],"tags":[859,45,80,363],"yoast_head":"\nIls ont d\u00e9gust\u00e9 la cuv\u00e9e 2019 du non-filtr\u00e9 neuch\u00e2telois - Mondial du Chasselas<\/title>\n<meta name=\"description\" content=\"Le non-filtr\u00e9, une sp\u00e9cialit\u00e9 neuch\u00e2teloise, vient d\u2019\u00eatre mis en bouteilles. Trois experts ont go\u00fbt\u00e9 le vin de six encaveurs. 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