Winery Hans Erich DauschHE Pinot Noir Eschbacher Hasen
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the HE Pinot Noir Eschbacher Hasen of Winery Hans Erich Dausch in the region of Unknow region often reveals types of flavors of red fruit.
Food and wine pairings with HE Pinot Noir Eschbacher Hasen
Pairings that work perfectly with HE Pinot Noir Eschbacher Hasen
Original food and wine pairings with HE Pinot Noir Eschbacher Hasen
The HE Pinot Noir Eschbacher Hasen of Winery Hans Erich Dausch matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of andouillette de troyes with chaource sauce, basque chicken with chorizo or duck breast with apples.
Details and technical informations about Winery Hans Erich Dausch's HE Pinot Noir Eschbacher Hasen.
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 HE Pinot Noir Eschbacher Hasen from Winery Hans Erich Dausch are 2009, 2011, 2012
Informations about the Winery Hans Erich Dausch
The Winery Hans Erich Dausch is one of of the world's greatest estates. It offers 5 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
News related to this wine
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The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
