Winery Etyeki KúriaPinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
The Pinot Noir of the Winery Etyeki Kúria is in the top 5 of wines of Észak-Dunántúl.
Wine flavors and olphactive analysis
On the nose the Pinot Noir of Winery Etyeki Kúria in the region of Észak-Dunántúl often reveals types of flavors of cherry, oaky or blackberry and sometimes also flavors of red fruit, strawberries or vanilla.
Food and wine pairings with Pinot Noir
Pairings that work perfectly with Pinot Noir
Original food and wine pairings with Pinot Noir
The Pinot Noir of Winery Etyeki Kúria matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal rouelle normande, rougail sausage or rabbit with mustard and tomatoes.
Details and technical informations about Winery Etyeki Kúria's Pinot Noir.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Pinot Noir from Winery Etyeki Kúria are 2017, 2016, 2014, 2013 and 2012.
Informations about the Winery Etyeki Kúria
The Winery Etyeki Kúria is one of of the world's greatest estates. It offers 22 wines for sale in the of Észak-Dunántúl to come and discover on site or to buy online.
The wine region of Észak-Dunántúl
Hungary, in Central Europe, has gained its reputation in the wine world through just a couple of wine styles, but for centuries it has been a wine-producing nation of considerable diversity. In addition to the Sweet wines of Tokaj and the Deep Bull's Blood of Eger, the Hungarian wine portfolio includes Dry whites from the shores of Lake Balaton, Somló and Neszmély, and finer reds from various regions, notably Villány, Sopron and Szekszard. Hungarian wine culture stretches back to Roman times and has survived numerous political, religious and economic challenges, including Islamic rule during the 16th Century (when Alcohol was prohibited) and the Phylloxera epidemic of the late 1800s. The modern Hungarian wine regions are distributed around the country.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
