
Winery Kurt DartingBlanc de Noirs Kabinett Trocken
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 bacon and mushroom tagliatelle, potato and bacon omelette or rabbit with mushrooms.
Details and technical informations about Winery Kurt Darting's Blanc de Noirs Kabinett 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 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
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.














