Winery LiszkayPinot Noir Barrique
Red wine
This wine generally goes well with pork, poultry or veal.
The Pinot Noir Barrique of the Winery Liszkay is in the top 80 of wines of Hungary.
Wine flavors and olphactive analysis
On the nose the Pinot Noir Barrique of Winery Liszkay in the region of Hungary often reveals types of flavors of oak.
Food and wine pairings with Pinot Noir Barrique
Pairings that work perfectly with Pinot Noir Barrique
Original food and wine pairings with Pinot Noir Barrique
The Pinot Noir Barrique of Winery Liszkay matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of potjevleesch (meat in a pot), traditional welsh dark beer or valencian paella - family recipe.
Details and technical informations about Winery Liszkay's Pinot Noir Barrique.
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 Pinot Noir Barrique from Winery Liszkay are 2011, 0, 2015
Informations about the Winery Liszkay
The Winery Liszkay is one of of the world's greatest estates. It offers 10 wines for sale in the of Hungary to come and discover on site or to buy online.
The wine region of Hungary
Millennia-old Central European wine country, 65,000 ha across 22 regions, 70% whites. Legendary Tokaji Aszú (UNESCO): golden botrytised sweet wines with signature notes of honey, candied apricot, orange peel and spice, taut acidity — one of the world's greatest sweet wines. Dry Furmint booming (lively and mineral), perfumed Hárslevelű. Egri Bikavér ("Bull's Blood") as a fleshy Kékfrankos red.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
