Winery Briziarelli111 Blanc de Noir
Sparkling wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with 111 Blanc de Noir
Pairings that work perfectly with 111 Blanc de Noir
Original food and wine pairings with 111 Blanc de Noir
The 111 Blanc de Noir of Winery Briziarelli matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of potjevlesch (northern france), pasta carbonara almost like the real thing or rabbit with marengo sauce.
Details and technical informations about Winery Briziarelli's 111 Blanc de 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.
Informations about the Winery Briziarelli
The Winery Briziarelli is one of of the world's great estates. It offers 33 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
