Winery Antonio DiasPinot Noir
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pinot Noir from the Winery Antonio Dias
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir of Winery Antonio Dias in the region of Rio Grande do Sul is a .
Food and wine pairings with Pinot Noir
Pairings that work perfectly with Pinot Noir
Original food and wine pairings with Pinot Noir
The Pinot Noir of Winery Antonio Dias matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tongue with vegetables and madeira sauce, osso bucco of veal or venison stew to be prepared the day before.
Details and technical informations about Winery Antonio Dias's 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.
Last vintages of this wine
The best vintages of Pinot Noir from Winery Antonio Dias are 2013, 2011, 0
Informations about the Winery Antonio Dias
The Winery Antonio Dias is one of of the world's greatest estates. It offers 8 wines for sale in the of Rio Grande do Sul to come and discover on site or to buy online.
The wine region of Rio Grande do Sul
Brazil's winemaking heart (~80% of production), Italian tradition. Recognised specialty: traditional-method sparkling wines (espumantes), fresh and fruity, based on Chardonnay and Pinot Noir, among South America's finest. Accessible reds: supple, fruity Merlot (plum, cherry), fleshy Cabernet Sauvignon, dense, tannic Tannat. Round Chardonnay, light Riesling Italico, sweet, floral Moscato whites.
The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
