Winery Georg NaegelePinot Extra Trocken
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Pinot Extra Trocken of Winery Georg Naegele in the region of Pfalz often reveals types of flavors of microbio.
Food and wine pairings with Pinot Extra Trocken
Pairings that work perfectly with Pinot Extra Trocken
Original food and wine pairings with Pinot Extra Trocken
The Pinot Extra Trocken of Winery Georg Naegele matches generally quite well with dishes of beef, lamb or veal such as recipes of beef stew provencal style, mamyjaja lamb mouse tagine or veal tagine with artichokes and lemons.
Details and technical informations about Winery Georg Naegele's Pinot Extra Trocken.
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 Pinot Extra Trocken from Winery Georg Naegele are 0
Informations about the Winery Georg Naegele
The Winery Georg Naegele is one of of the world's great estates. It offers 74 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: Destemming
Action consisting in separating the grapes from the stalk before vinification. The stalk, the woody part of the bunch, may give the wine an unpleasant vegetal character.
