Winery DelhaizeCuvée Pinot Limited Edition
This wine is a blend of 2 varietals which are the Pinot blanc and the Pinot gris.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mature and hard cheese.
Food and wine pairings with Cuvée Pinot Limited Edition
Pairings that work perfectly with Cuvée Pinot Limited Edition
Original food and wine pairings with Cuvée Pinot Limited Edition
The Cuvée Pinot Limited Edition of Winery Delhaize matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Delhaize's Cuvée Pinot Limited Edition.
Discover the grape variety: Pinot blanc
Pinot Blanc is a grape variety that originated in Burgundy, mutated from Pinot Gris. Today, it is grown in Alsace where it is called klevner when blended with auxerrois. The continental climate, with its cold winters and hot summers, is particularly suited to pinot blanc. It is resistant to frost in winter and in summer, the roots draw the minerals it needs from the warm soil. Its bunches are made up of small berries with thick skins and melting pulp that produce fruity, spicy wines, balanced between acidity and alcohol. pinot blanc is also used for crémants and sparkling wines. Pinot Blanc is also used for Crémant and sparkling wines. It is widely grown in Italy, where it covers almost 7,000 hectares, and is also found in Germany, Austria, Canada and South Africa.
Last vintages of this wine
The best vintages of Cuvée Pinot Limited Edition from Winery Delhaize are 2018, 2019
Informations about the Winery Delhaize
The Winery Delhaize is one of wineries to follow in Région inconnue.. It offers 268 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
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The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.