Winery Below & AbovePinot Noir
This wine generally goes well with pork, poultry or veal.
The Pinot Noir of the Winery Below & Above is in the top 10 of wines of Unknow region.
Wine flavors and olphactive analysis
On the nose the Pinot Noir of Winery Below & Above in the region of Unknow region often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Pinot Noir
Pairings that work perfectly with Pinot Noir
Original food and wine pairings with Pinot Noir
The Pinot Noir of Winery Below & Above matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of stuffed red mullet ballotines, stuffed pumpkin or aiguillette of duck normandy style.
Details and technical informations about Winery Below & Above's 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 Pinot Noir from Winery Below & Above are 2014, 2015, 2013
Informations about the Winery Below & Above
The Winery Below & Above is one of of the world's greatest estates. It offers 2 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
News related to this wine
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The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
