Winery Dr. Zenzen1636 Pinot 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 1636 Pinot Noir from the Winery Dr. Zenzen
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1636 Pinot Noir of Winery Dr. Zenzen in the region of Pfalz is a with a nice freshness.
Food and wine pairings with 1636 Pinot Noir
Pairings that work perfectly with 1636 Pinot Noir
Original food and wine pairings with 1636 Pinot Noir
The 1636 Pinot Noir of Winery Dr. Zenzen matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast beef in a crust, tête de veau sauce moi or baked leg of daguet or roe deer.
Details and technical informations about Winery Dr. Zenzen's 1636 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 1636 Pinot Noir from Winery Dr. Zenzen are 2014, 0
Informations about the Winery Dr. Zenzen
The Winery Dr. Zenzen is one of wineries to follow in Pfalz.. It offers 90 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
