Winery Arbor MistPomegranate Berry Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Pomegranate Berry Pinot Noir
Pairings that work perfectly with Pomegranate Berry Pinot Noir
Original food and wine pairings with Pomegranate Berry Pinot Noir
The Pomegranate Berry Pinot Noir of Winery Arbor Mist matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of beef colombo bourguignon style, quiche lorraine or rabbit with mustard in a casserole.
Details and technical informations about Winery Arbor Mist's Pomegranate Berry Pinot Noir.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Pomegranate Berry Pinot Noir from Winery Arbor Mist are 0, 2008
Informations about the Winery Arbor Mist
The Winery Arbor Mist is one of of the world's great estates. It offers 22 wines for sale in the of New York to come and discover on site or to buy online.
The wine region of New York
New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
