Winery JoisephRoter Faden Trocken
Red wine
This wine is a blend of 2 varietals which are the Pinot noir and the Zweigelt.
This wine generally goes well with blue cheese, pork or poultry.
Wine flavors and olphactive analysis
On the nose the Roter Faden Trocken of Winery Joiseph in the region of Weinland often reveals types of flavors of red fruit.
Food and wine pairings with Roter Faden Trocken
Pairings that work perfectly with Roter Faden Trocken
Original food and wine pairings with Roter Faden Trocken
The Roter Faden Trocken of Winery Joiseph matches generally quite well with dishes of lamb, veal or pork such as recipes of mathieu's lamb tagine, paupiettes in a casserole with cream or very simple spaghetti carbonara.
Details and technical informations about Winery Joiseph's Roter Faden 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 Roter Faden Trocken from Winery Joiseph are 2017, 0
Informations about the Winery Joiseph
The Winery Joiseph is one of of the world's greatest estates. It offers 13 wines for sale in the of Weinland to come and discover on site or to buy online.
The wine region of Weinland
Vast German-speaking region in north-eastern Switzerland, the country's largest production area. Signature Pinot Noir (Blauburgunder): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Elegant, delicate style, often barrel-aged. Also light, floral Müller-Thurgau (Riesling-Sylvaner), lively, lemony native Räuschling, ample Pinot Gris.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
