Winery KnabEndinger Engelsberg Pinot Rosé Brut
Sparkling wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Endinger Engelsberg Pinot Rosé Brut
Pairings that work perfectly with Endinger Engelsberg Pinot Rosé Brut
Original food and wine pairings with Endinger Engelsberg Pinot Rosé Brut
The Endinger Engelsberg Pinot Rosé Brut of Winery Knab matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of simple and fragrant roast veal, savoyard pizza (cream base) or prime rib with chervil butter.
Details and technical informations about Winery Knab's Endinger Engelsberg Pinot Rosé Brut.
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 Endinger Engelsberg Pinot Rosé Brut from Winery Knab are 0
Informations about the Winery Knab
The Winery Knab is one of of the world's great estates. It offers 48 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
