Winery Gál TiborPinot Noir Superior
Red wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Pinot Noir Superior of Winery Gál Tibor in the region of Eger often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Pinot Noir Superior
Pairings that work perfectly with Pinot Noir Superior
Original food and wine pairings with Pinot Noir Superior
The Pinot Noir Superior of Winery Gál Tibor matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of bacon and mushroom tagliatelle, rabbit with prunes or duck breast in a crust.
Details and technical informations about Winery Gál Tibor's Pinot Noir Superior.
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 Superior from Winery Gál Tibor are 2012, 2013, 0
Informations about the Winery Gál Tibor
The Winery Gál Tibor is one of of the world's greatest estates. It offers 46 wines for sale in the of Eger to come and discover on site or to buy online.
The wine region of Eger
Eger, in northeastern Hungary, is a wine region best known for its Egri Bikavér wine, popularly known as "Bull's Blood". Although Sweet, white Tokaji remains unrivaled as Hungary's most famous wine overall, Bikavér (Bull's Blood) is surely the country's most famous red. The style – a Complex blend of several dark-skinned grapes – was first made in the late 19th Century, in Szekszard (200 kilometers/130 miles southwest of Eger). It rose to international fame in the 1970s, when the state-owned Egervin winery monopolized production of the style, and successfully promoted it on export markets.
The word of the wine: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
