Winery BaiaPInot Noir Dry Red
Red wine
This wine generally goes well with pork, poultry or veal.
The PInot Noir Dry Red of the Winery Baia is in the top 40 of wines of Michigan.
Food and wine pairings with PInot Noir Dry Red
Pairings that work perfectly with PInot Noir Dry Red
Original food and wine pairings with PInot Noir Dry Red
The PInot Noir Dry Red of Winery Baia matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of ardéchoise fly, kig ha farz (breton stew) or rabbit legs with mushrooms.
Details and technical informations about Winery Baia's PInot Noir Dry Red.
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 PInot Noir Dry Red from Winery Baia are 0
Informations about the Winery Baia
The Winery Baia is one of of the world's greatest estates. It offers 4 wines for sale in the of Michigan to come and discover on site or to buy online.
The wine region of Michigan
Michigan is a state in the Midwestern United States, located between Great Lakes Huron and Michigan, along the northern border of the United States with Canada. Grape wine production in the state focuses on cool Climate vinifera varieties, while fruit wine production is also significant. The state is also known for its craft breweries and a growing spirits industry. Riesling has quickly become the most important noble grape, supported by varieties such as Pinot blanc, pinot grigio and Gewurztraminer.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
