Domaine WeinbachPinots Test Nature #1
White wine
This wine is a blend of 3 varietals which are the Auxerrois, 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 Pinots Test Nature #1
Pairings that work perfectly with Pinots Test Nature #1
Original food and wine pairings with Pinots Test Nature #1
The Pinots Test Nature #1 of Domaine Weinbach matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of baked cod portuguese style, lobster in court-bouillon or escalopes savoyardes.
Details and technical informations about Domaine Weinbach's Pinots Test Nature #1.
Discover the grape variety: Auxerrois
Rich, round whites with tender mouth and moderate acidity, featuring aromas of ripe yellow fruits, white flowers, subtle honey, fresh almond and brioche notes. Often blended with Pinot Blanc in Alsace (cuvées labelled "Pinot Blanc" often contain a good proportion) and a pillar of Crémant d'Alsace. Also in French and Luxembourgish Moselle, Côtes-de-Toul and Baden. Lorraine grape, a Pinot Noir × Gouais Blanc cross, half-sibling of Chardonnay.
Informations about the Domaine Weinbach
The Domaine Weinbach is one of of the world's great estates. It offers 87 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
