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 monkfish with bacon, axoa from espelette ( 22nd meeting ) or cassoulet of the sea.
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: Breeding
It can last for several years. The bottles are stacked in the cellars and waited for the light and heat. The yeasts gradually give the wine compounds that enrich it. A long maturation is a guarantee of quality.
