Winery BoujongPinot Noir Spätlese Trocken
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 Spätlese Trocken from the Winery Boujong
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir Spätlese Trocken of Winery Boujong in the region of Mosel is a with a nice freshness.
Food and wine pairings with Pinot Noir Spätlese Trocken
Pairings that work perfectly with Pinot Noir Spätlese Trocken
Original food and wine pairings with Pinot Noir Spätlese Trocken
The Pinot Noir Spätlese Trocken of Winery Boujong matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef with onions chinese style, sauté of veal with carrots or stuffed cabbage leaves.
Details and technical informations about Winery Boujong's Pinot Noir Spätlese Trocken.
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.
Informations about the Winery Boujong
The Winery Boujong is one of of the world's great estates. It offers 37 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
