Winery Burg RavensburgPinot Noir Dry
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 Dry from the Winery Burg Ravensburg
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir Dry of Winery Burg Ravensburg in the region of Baden is a with a nice freshness.
Food and wine pairings with Pinot Noir Dry
Pairings that work perfectly with Pinot Noir Dry
Original food and wine pairings with Pinot Noir Dry
The Pinot Noir Dry of Winery Burg Ravensburg matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of monkfish tagine, veal cutlets with savoy tomme or wild boar with honey.
Details and technical informations about Winery Burg Ravensburg's Pinot Noir Dry.
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.
Last vintages of this wine
The best vintages of Pinot Noir Dry from Winery Burg Ravensburg are 2012, 2009, 0
Informations about the Winery Burg Ravensburg
The Winery Burg Ravensburg is one of of the world's great estates. It offers 50 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
