Winery Bob Cu BobPinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
The Pinot Noir of the Winery Bob Cu Bob is in the top 60 of wines of Dobrudja.
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 Bob Cu Bob matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of capon stuffed with morels, rabbit stew the old fashioned way or rabbit leg in foil on the barbecue.
Details and technical informations about Winery Bob Cu Bob'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 Bob Cu Bob are 0
Informations about the Winery Bob Cu Bob
The Winery Bob Cu Bob is one of of the world's greatest estates. It offers 7 wines for sale in the of Dobrudja to come and discover on site or to buy online.
The wine region of Dobrudja
The wine region of Dobrudja of Romania. Wineries and vineyards like the Domaine Halewood or the Domaine Renatus produce mainly wines red, white and pink. The most planted grape varieties in the region of Dobrudja are Cabernet-Sauvignon, Feteasca neagra and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Dobrudja often reveals types of flavors of oaky, black fruit or tree fruit and sometimes also flavors of citrus fruit, plum or smoke.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
