Winery Andreas BenderKulina Pinot Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Kulina Pinot Noir from the Winery Andreas Bender
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kulina Pinot Noir of Winery Andreas Bender in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Kulina Pinot Noir
Pairings that work perfectly with Kulina Pinot Noir
Original food and wine pairings with Kulina Pinot Noir
The Kulina Pinot Noir of Winery Andreas Bender matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of picadillo, stuffed quails or pizza of the south west : duck breast, roquefort.
Details and technical informations about Winery Andreas Bender's Kulina 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 Andreas Bender
The Winery Andreas Bender is one of of the world's great estates. It offers 42 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
