Winery Kurt DartingBlanc de Noirs Kabinett Trocken
White wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Blanc de Noirs Kabinett Trocken
Pairings that work perfectly with Blanc de Noirs Kabinett Trocken
Original food and wine pairings with Blanc de Noirs Kabinett Trocken
The Blanc de Noirs Kabinett Trocken of Winery Kurt Darting matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of stuffed squid in the sétoise sauce, pumpkin and bacon pie or salmon and goat cheese quiche.
Details and technical informations about Winery Kurt Darting's Blanc de Noirs Kabinett Trocken.
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 Blanc de Noirs Kabinett Trocken from Winery Kurt Darting are 0, 2017, 2018
Informations about the Winery Kurt Darting
The Winery Kurt Darting is one of of the world's great estates. It offers 97 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
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.
