Winery LindauerSpecial Reserve Cuvée Riche
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Special Reserve Cuvée Riche of Winery Lindauer in the region of North Island often reveals types of flavors of non oak, oak or tree fruit and sometimes also flavors of red fruit.
Food and wine pairings with Special Reserve Cuvée Riche
Pairings that work perfectly with Special Reserve Cuvée Riche
Original food and wine pairings with Special Reserve Cuvée Riche
The Special Reserve Cuvée Riche of Winery Lindauer matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of aiguillette of duck with honey, fricadella or duck aiguillettes with apples.
Details and technical informations about Winery Lindauer's Special Reserve Cuvée Riche.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Special Reserve Cuvée Riche from Winery Lindauer are 0, 1981
Informations about the Winery Lindauer
The Winery Lindauer is one of of the world's greatest estates. It offers 20 wines for sale in the of North Island to come and discover on site or to buy online.
The wine region of North Island
New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
