Winery Joseph FreudenreichRosé d'Alsace Pinot Noir
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Rosé d'Alsace Pinot Noir
Pairings that work perfectly with Rosé d'Alsace Pinot Noir
Original food and wine pairings with Rosé d'Alsace Pinot Noir
The Rosé d'Alsace Pinot Noir of Winery Joseph Freudenreich matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of traditional veal stew, beef bourguignon with cookéo or roast wild boar with beer.
Details and technical informations about Winery Joseph Freudenreich's Rosé d'Alsace 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.
Informations about the Winery Joseph Freudenreich
The Winery Joseph Freudenreich is one of of the world's great estates. It offers 34 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.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
