Winery Camille BraunNature PInot Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the Nature PInot Noir from the Winery Camille Braun
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nature PInot Noir of Winery Camille Braun in the region of Alsace is a with a nice freshness.
Food and wine pairings with Nature PInot Noir
Pairings that work perfectly with Nature PInot Noir
Original food and wine pairings with Nature PInot Noir
The Nature PInot Noir of Winery Camille Braun matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of rabbit with hunter's sauce, mymy's golden apples (squash) or basque piperade.
Details and technical informations about Winery Camille Braun's Nature PInot Noir.
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 Camille Braun
The Winery Camille Braun is one of of the world's great estates. It offers 57 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
