Winery AufrichtPinot Noir Blanc de Noirs Trocken
Sparkling wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Pinot Noir Blanc de Noirs Trocken
Pairings that work perfectly with Pinot Noir Blanc de Noirs Trocken
Original food and wine pairings with Pinot Noir Blanc de Noirs Trocken
The Pinot Noir Blanc de Noirs Trocken of Winery Aufricht matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal escalope with lemon sauce, cantonese rice or roast venison with green pepper sauce.
Details and technical informations about Winery Aufricht's Pinot Noir Blanc de Noirs Trocken.
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 Blanc de Noirs Trocken from Winery Aufricht are 0
Informations about the Winery Aufricht
The Winery Aufricht is one of of the world's great estates. It offers 76 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
