Winery Cru de l'HopitalNoirien
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Noirien from the Winery Cru de l'Hopital
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Noirien of Winery Cru de l'Hopital in the region of Neuchâtel is a with a nice freshness.
Food and wine pairings with Noirien
Pairings that work perfectly with Noirien
Original food and wine pairings with Noirien
The Noirien of Winery Cru de l'Hopital matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of boeuf en daube, alsatian wine pie or autumn duck aiguillette.
Details and technical informations about Winery Cru de l'Hopital's Noirien.
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 Cru de l'Hopital
The Winery Cru de l'Hopital is one of of the world's great estates. It offers 29 wines for sale in the of Vully to come and discover on site or to buy online.
The wine region of Vully
Smallest wine region in Switzerland (~150 ha), only intercantonal AOC Vaud-Fribourg, north-west shores of Lake Morat. Signature Chasselas as king white: fine and delicate with white flowers, citrus, green apple, sweet almond and a lakeside mineral touch, taut refreshing palate — quintessential Swiss aperitif. Aerial Pinot Noir (cherry, raspberry), supple Gamay, floral Müller-Thurgau, aromatic Traminer, local Freiburger specialty. Chiselled wines.
The wine region of Neuchâtel
Swiss vineyard on the western shore of the lake, 606 ha in the Three Lakes region. Signature Pinot Noir (55% of the vineyard, the local prince): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Specialty invented here: Œil-de-Perdrix, a delicate Pinot Noir rosé with salmon hues. Lively, mineral Chasselas (citrus, flint) in white, including the identity-marking Non-Filtré primeur.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
