Winery CastlebrookRecas Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Recas Pinot Noir of Winery Castlebrook in the region of Transylvania often reveals types of flavors of oak.
Food and wine pairings with Recas Pinot Noir
Pairings that work perfectly with Recas Pinot Noir
Original food and wine pairings with Recas Pinot Noir
The Recas Pinot Noir of Winery Castlebrook matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal cutlets au gratin, chicken blanquette or cassoulet with duck confit.
Details and technical informations about Winery Castlebrook's Recas 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.
Last vintages of this wine
The best vintages of Recas Pinot Noir from Winery Castlebrook are 2004, 0
Informations about the Winery Castlebrook
The Winery Castlebrook is one of of the world's greatest estates. It offers 5 wines for sale in the of Transylvania to come and discover on site or to buy online.
The wine region of Transylvania
Romanian plateau encircled by the Carpathians, one of the country's coolest regions. Key sub-zones: Târnave (largest), Lechința, Alba Iulia, Aiud. Signature aromatic whites: native Fetească Albă and Regală with green apple, peach, white flowers, honey and spice, taut palate. Floral Traminer (lychee, rose), vivid Riesling, chiselled Sauvignon, ample Pinot Gris.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
