Winery DanubianaGiovinello Pink Pinot Grigio
Pink wine
This wine generally goes well with poultry, veal or shellfish.
Food and wine pairings with Giovinello Pink Pinot Grigio
Pairings that work perfectly with Giovinello Pink Pinot Grigio
Original food and wine pairings with Giovinello Pink Pinot Grigio
The Giovinello Pink Pinot Grigio of Winery Danubiana matches generally quite well with dishes of veal, shellfish or poultry such as recipes of festive chinese fondue, giant paella cooked on a wood fire or couscous chicken and merguez.
Details and technical informations about Winery Danubiana's Giovinello Pink Pinot Grigio.
Discover the grape variety: Belair
Intraspecific crossing between the barlinka and the Alphonse Lavallée obtained in 1974 in South Africa by E.P. Evans and P.J.L. Ellis. In the same country and with the same parents, other varieties were created such as happiness, la rochelle, ... . Belair is registered since 2012 in the Official Catalogue of table grape varieties list A2.
Last vintages of this wine
The best vintages of Giovinello Pink Pinot Grigio from Winery Danubiana are 2019, 0
Informations about the Winery Danubiana
The Winery Danubiana is one of of the world's greatest estates. It offers 34 wines for sale in the of Dél-Pannónia to come and discover on site or to buy online.
The wine region of Dél-Pannónia
Hungary/eszak-dunantul/pannonhalma">Pannonhalma is a wine region in north-western Hungary. It constitutes the eastern corner of Transdanubia, the traditional region of Hungary which Lies across the Danube (trans danubia) from the Hungarian capital Budapest. As this corner of Hungary focuses mainly on red wine production, Pannonhalma's vineyards are planted mostly with the Bordeaux wine grapes Cabernet Sauvignon, Cabernet Franc, Merlot, as well as Burgundy's Pinot Noir. Pannonhalma is situated just south-east of Gyor, the regional capital of Gyor-Moson-Sopron county (of which Sopron makes up the western third), and the western Transdanubia region.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
