Domaine WehrleBlanc de Noir Élevé en Barrique
Sparkling wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Blanc de Noir Élevé en Barrique
Pairings that work perfectly with Blanc de Noir Élevé en Barrique
Original food and wine pairings with Blanc de Noir Élevé en Barrique
The Blanc de Noir Élevé en Barrique of Domaine Wehrle matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of stuffed veal breast, texas style ribs / loin ribs or duck parmentier with ceps.
Details and technical informations about Domaine Wehrle's Blanc de Noir Élevé en Barrique.
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 Blanc de Noir Élevé en Barrique from Domaine Wehrle are 2016
Informations about the Domaine Wehrle
The Domaine Wehrle is one of of the world's great estates. It offers 33 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
