Winery BäckerAhr Trocken Spätburgunder Blanc De Noir
Red wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Ahr Trocken Spätburgunder Blanc De Noir
Pairings that work perfectly with Ahr Trocken Spätburgunder Blanc De Noir
Original food and wine pairings with Ahr Trocken Spätburgunder Blanc De Noir
The Ahr Trocken Spätburgunder Blanc De Noir of Winery Bäcker matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of pork tenderloin with onions, pasta "carbonara" à la française or blanquette of rabbit with riesling and chanterelles.
Details and technical informations about Winery Bäcker's Ahr Trocken Spätburgunder Blanc De 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.
Informations about the Winery Bäcker
The Winery Bäcker is one of of the world's great estates. It offers 14 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
