Winery Ernst SebastianBlanc de Noir Spätburgunder
Pink wine
This wine generally goes well with vegetarian
Food and wine pairings with Blanc de Noir Spätburgunder
Pairings that work perfectly with Blanc de Noir Spätburgunder
Original food and wine pairings with Blanc de Noir Spätburgunder
The Blanc de Noir Spätburgunder of Winery Ernst Sebastian matches generally quite well with dishes of vegetarian such as recipes of goat cheese and bacon quiche.
Details and technical informations about Winery Ernst Sebastian's Blanc de Noir Spätburgunder.
Discover the grape variety: Carcajolo Bianco
Fresh, simple dry whites with a pale golden robe, a supple palate and preserved acidity. Understated aromas of citrus, white flowers and Mediterranean iodine notes. Rustic, airy profile, best drunk young. A precious witness of Corsica's insular ampelographic heritage, often blended in local whites and subject to conservation plantings under the CRVI. White mutation of Carcajolo Noir, a rare Corsican grape grown in Corse-du-Sud.
Informations about the Winery Ernst Sebastian
The Winery Ernst Sebastian is one of of the world's greatest estates. It offers 10 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Small German valley south of Bonn, the country's largest contiguous single red-grape zone. Signature Spatburgunder (Pinot Noir) (>60%): elegant, structured reds with signature notes of cherry, raspberry, wild strawberry, undergrowth and sweet spice, silky tannins and taut freshness — Burgundian style in an improbable climate. Also early Fruhburgunder, fleshier. ~560 ha on steep slopes over schist and slate, sheltered temperate microclimate.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
