Winery GoodfellowFir Crest Vineyard Pinot Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Fir Crest Vineyard Pinot Noir from the Winery Goodfellow
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fir Crest Vineyard Pinot Noir of Winery Goodfellow in the region of Oregon is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Fir Crest Vineyard Pinot Noir
Pairings that work perfectly with Fir Crest Vineyard Pinot Noir
Original food and wine pairings with Fir Crest Vineyard Pinot Noir
The Fir Crest Vineyard Pinot Noir of Winery Goodfellow matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef mironton, wiener schnitzel or viennese schnitzel or roast duck breast stuffed with porcini mushrooms and chanterelles.
Details and technical informations about Winery Goodfellow's Fir Crest Vineyard 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 Fir Crest Vineyard Pinot Noir from Winery Goodfellow are 0
Informations about the Winery Goodfellow
The Winery Goodfellow is one of of the world's great estates. It offers 24 wines for sale in the of Oregon to come and discover on site or to buy online.
The wine region of Oregon
Oregon, located in the Pacific Northwest of the United States, is one of the youngest and most promising wine regions in the world. The state put itself on the international wine map in the late 1960s and has been building its position ever since. Production volumes have remained relatively quiet. The 2017 Oregon Vineyards and Wineries report recorded just under 34,000 acres (13,750 hectares) of planted vineyards.
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.
