Winery Baron KnyphausenPinot Noir Breborn
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pinot Noir Breborn from the Winery Baron Knyphausen
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir Breborn of Winery Baron Knyphausen in the region of Rheingau is a with a nice freshness.
Food and wine pairings with Pinot Noir Breborn
Pairings that work perfectly with Pinot Noir Breborn
Original food and wine pairings with Pinot Noir Breborn
The Pinot Noir Breborn of Winery Baron Knyphausen matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tongue with pickle sauce, calf sweetbread with mushrooms or rabbit à la lorientaise.
Details and technical informations about Winery Baron Knyphausen's Pinot Noir Breborn.
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 Breborn from Winery Baron Knyphausen are 0
Informations about the Winery Baron Knyphausen
The Winery Baron Knyphausen is one of of the world's great estates. It offers 60 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Historic cradle of great German Riesling: age-worthy whites of rare precision, from taut dry (Trocken) to botrytised sweet (Auslese, Beerenauslese, TBA) with notes of peach, citrus, acacia honey, noble petrol and slatey minerality. Riesling king on ~80% of the vineyard. Also Spätburgunder (Pinot Noir, 8%), notably the fine, silky Assmannshausen. 3,100 ha on south-facing slopes overlooking the Rhine (Hesse).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
