Winery Buchli WeineSpätlese Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Spätlese Pinot Noir
Pairings that work perfectly with Spätlese Pinot Noir
Original food and wine pairings with Spätlese Pinot Noir
The Spätlese Pinot Noir of Winery Buchli Weine matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of osso-bucco with asian flavours, funambuline style, grandma's chicken casserole or prime rib with chervil butter.
Details and technical informations about Winery Buchli Weine's Spätlese 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 Spätlese Pinot Noir from Winery Buchli Weine are 0
Informations about the Winery Buchli Weine
The Winery Buchli Weine is one of of the world's greatest estates. It offers 16 wines for sale in the of Aragua to come and discover on site or to buy online.
The wine region of Aragua
The wine region of Aragua of . Wineries and vineyards like the Domaine Buchli Weine produce mainly wines red. The most planted grape varieties in the region of Aragua are Pinot noir, they are then used in wines in blends or as a single variety. We currently count 1 estates and châteaux in the of Aragua, producing 1 different wines in conventional, organic and biodynamic agriculture.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
