Winery Dr. Bürklin-WolfPinot Noir
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 Pinot Noir from the Winery Dr. Bürklin-Wolf
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir of Winery Dr. Bürklin-Wolf in the region of Pfalz is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Pinot Noir of Winery Dr. Bürklin-Wolf in the region of Pfalz often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Pinot Noir
Pairings that work perfectly with Pinot Noir
Original food and wine pairings with Pinot Noir
The Pinot Noir of Winery Dr. Bürklin-Wolf matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of pork tongue with bacon and onions, sauté of veal with corsican style or venison stew.
Details and technical informations about Winery Dr. Bürklin-Wolf's Pinot Noir.
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.
Last vintages of this wine
The best vintages of Pinot Noir from Winery Dr. Bürklin-Wolf are 2005, 2015, 2011, 2006 and 2014.
Informations about the Winery Dr. Bürklin-Wolf
The Winery Dr. Bürklin-Wolf is one of of the world's great estates. It offers 125 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
