Winery Franco RomaneCrai Nou Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Crai Nou Pinot Noir of Winery Franco Romane in the region of Dealu Mare often reveals types of flavors of cherry, plum or red cherry and sometimes also flavors of pepper, cassis or non oak.
Food and wine pairings with Crai Nou Pinot Noir
Pairings that work perfectly with Crai Nou Pinot Noir
Original food and wine pairings with Crai Nou Pinot Noir
The Crai Nou Pinot Noir of Winery Franco Romane matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal paupiettes with cider, oven roasted rabbit that cooks itself! or duck breast with black figs.
Details and technical informations about Winery Franco Romane's Crai Nou 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 Crai Nou Pinot Noir from Winery Franco Romane are 2012, 2013
Informations about the Winery Franco Romane
The Winery Franco Romane is one of of the world's greatest estates. It offers 3 wines for sale in the of Dealu Mare to come and discover on site or to buy online.
The wine region of Dealu Mare
Romania's most compact wine massif, south of the Carpathians on the 45th parallel (like Bordeaux). Signature Feteasca Neagra in red: a dense, structured Romanian native with signature notes of ripe plum, blackberry, violet, leather, tobacco and sweet spice, round tannins — a national identity. Also Bordeaux blends (firm Cabernet Sauvignon, supple Merlot) and fresh Pinot Noir. Peppery Syrah booming.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
