Winery BurkhartMuschelkalk Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Muschelkalk Pinot Noir
Pairings that work perfectly with Muschelkalk Pinot Noir
Original food and wine pairings with Muschelkalk Pinot Noir
The Muschelkalk Pinot Noir of Winery Burkhart matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal tagine with prunes, chicken ballotine with ham and mushrooms or roast pheasant.
Details and technical informations about Winery Burkhart's Muschelkalk 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 Muschelkalk Pinot Noir from Winery Burkhart are 0, 2012
Informations about the Winery Burkhart
The Winery Burkhart is one of of the world's greatest estates. It offers 7 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Acidic (flavor)
Acidity is present in all wines, and is essential in white wines. It is due to the presence of different organic acids in the wine, and is expressed in the mouth by a sensation of freshness combined with other elements, such as minerality or a note of bitterness. Moderately present, it brings relief and vivacity to the wine.
