Caves BernaGöllebour Pinot Noir Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Göllebour Pinot Noir Rosé
Pairings that work perfectly with Göllebour Pinot Noir Rosé
Original food and wine pairings with Göllebour Pinot Noir Rosé
The Göllebour Pinot Noir Rosé of Caves Berna matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of milanese cutlets like in italy, roast pork with mustard and honey or my mother's rabbit.
Details and technical informations about Caves Berna's Göllebour Pinot Noir Rosé.
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 Göllebour Pinot Noir Rosé from Caves Berna are 0
Informations about the Caves Berna
The Caves Berna is one of of the world's greatest estates. It offers 23 wines for sale in the of Moselle to come and discover on site or to buy online.
The wine region of Moselle
Moselle is an appellation covering white, red and rosé wines from an area in the administrative department of Moselle in Northeastern France. The Vineyard">Vineyard zone covers land on both sides of the Mosel River (known locally as the Moselle), before it flows north to form the heart of Germany's famed Mosel wine region. Moselle wines are most often light, Aromatic whites with crisp Acidity. They are made predominantly from the Auxerrois Blanc and Müller-Thurgau grape varieties.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
