Winery Weingut KnaußPinot Zero
Sparkling wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Pinot Zero
Pairings that work perfectly with Pinot Zero
Original food and wine pairings with Pinot Zero
The Pinot Zero of Winery Weingut Knauß matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal tagine with carrots and dried apricots, wild boar stew or wild boar with honey.
Details and technical informations about Winery Weingut Knauß's Pinot Zero.
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 Pinot Zero from Winery Weingut Knauß are 2017, 2016, 0, 2019 and 2018.
Informations about the Winery Weingut Knauß
The Winery Weingut Knauß is one of of the world's greatest estates. It offers 61 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
