Winery Jean Claude KoehlerPinot Noir Tradition Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Pinot Noir Tradition Rosé
Pairings that work perfectly with Pinot Noir Tradition Rosé
Original food and wine pairings with Pinot Noir Tradition Rosé
The Pinot Noir Tradition Rosé of Winery Jean Claude Koehler matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal curry, beef bourguignon with cookéo or rabbit legs with mushrooms.
Details and technical informations about Winery Jean Claude Koehler's Pinot Noir Tradition Rosé.
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.
Informations about the Winery Jean Claude Koehler
The Winery Jean Claude Koehler is one of of the world's greatest estates. It offers 19 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Alsace, located in the extreme north-east of France, is Distinguished from other French wine regions by its strong Franco-Germanic influences. These influences are the result of a back-and-forth between the German and French sovereignties over the last few centuries. They can be seen not only in the architecture and culture of Alsace, but also in the wines. Alsace wines are produced under three main appellations: Alsace and Alsace Grand Cru for still white wines (Sweet and Dry), and Crémant d'Alsace for Sparkling wines.
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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.
