Winery Chiltern ValleyPinot Noir Blush
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Pinot Noir Blush
Pairings that work perfectly with Pinot Noir Blush
Original food and wine pairings with Pinot Noir Blush
The Pinot Noir Blush of Winery Chiltern Valley matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal tagine with peas, chicken bonne femme or wild boar, roe deer or doe leg.
Details and technical informations about Winery Chiltern Valley's Pinot Noir Blush.
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 Pinot Noir Blush from Winery Chiltern Valley are 0
Informations about the Winery Chiltern Valley
The Winery Chiltern Valley is one of of the world's greatest estates. It offers 18 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
The word of the wine: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
