Winery Albert KleeVin D'Alsace Pinot Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the Vin D'Alsace Pinot Noir from the Winery Albert Klee
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vin D'Alsace Pinot Noir of Winery Albert Klee in the region of Alsace is a with a nice freshness.
Food and wine pairings with Vin D'Alsace Pinot Noir
Pairings that work perfectly with Vin D'Alsace Pinot Noir
Original food and wine pairings with Vin D'Alsace Pinot Noir
The Vin D'Alsace Pinot Noir of Winery Albert Klee matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of osso buco, garbure landaise or ham and cheese omelette.
Details and technical informations about Winery Albert Klee's Vin D'Alsace Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery Albert Klee
The Winery Albert Klee is one of of the world's greatest estates. It offers 13 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
