Winery GeorgiumPinot Noir Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
The Pinot Noir Rosé of the Winery Georgium is in the top 10 of wines of Bergland.
Wine flavors and olphactive analysis
On the nose the Pinot Noir Rosé of Winery Georgium in the region of Bergland often reveals types of flavors of oak.
Food and wine pairings with Pinot Noir Rosé
Pairings that work perfectly with Pinot Noir Rosé
Original food and wine pairings with Pinot Noir Rosé
The Pinot Noir Rosé of Winery Georgium matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal tagine with carrots and dried apricots, pork colombo or duck aiguillettes with apples.
Details and technical informations about Winery Georgium's Pinot Noir Rosé.
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 Noir Rosé from Winery Georgium are 0
Informations about the Winery Georgium
The Winery Georgium is one of of the world's greatest estates. It offers 4 wines for sale in the of Bergland to come and discover on site or to buy online.
The wine region of Bergland
Vast Alpine zone of western Austria (Carinthia, Upper Austria, Salzburg, Tyrol, Vorarlberg), cool climate tempered by the Atlantic, vines confined to sheltered south-facing slopes (~125 ha). Chardonnay is king in whites: crisp and mineral with notes of green apple, citrus, white flowers and a fresh alpine touch. Aromatic Müller-Thurgau, spicy Frühroter Veltliner and full Pinot Gris as complements. Light Blauer Portugieser in reds.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
