Winery MalatinszkyNoblesse Pinot Bleu
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Noblesse Pinot Bleu
Pairings that work perfectly with Noblesse Pinot Bleu
Original food and wine pairings with Noblesse Pinot Bleu
The Noblesse Pinot Bleu of Winery Malatinszky matches generally quite well with dishes of beef, lamb or pork such as recipes of beef tongue with pickle sauce, lamb fillet with monbazillac or ham with leek fondue.
Details and technical informations about Winery Malatinszky's Noblesse Pinot Bleu.
Discover the grape variety: Seibel 6468
Direct producer hybrid obtained by Albert Seibel (1844/1936), interbreeding between 4614 Seibel and 3011 Seibel. The 6468 Seibel was not multiplied very much, today it is not present in the vineyard anymore. It should be noted that it has been used in many other crosses to obtain, among others, the Villard blanc, the date tree of Saint Vallier, etc.
Last vintages of this wine
The best vintages of Noblesse Pinot Bleu from Winery Malatinszky are 2007, 0
Informations about the Winery Malatinszky
The Winery Malatinszky is one of of the world's greatest estates. It offers 45 wines for sale in the of Dél-Pannónia to come and discover on site or to buy online.
The wine region of Dél-Pannónia
Hungary/eszak-dunantul/pannonhalma">Pannonhalma is a wine region in north-western Hungary. It constitutes the eastern corner of Transdanubia, the traditional region of Hungary which Lies across the Danube (trans danubia) from the Hungarian capital Budapest. As this corner of Hungary focuses mainly on red wine production, Pannonhalma's vineyards are planted mostly with the Bordeaux wine grapes Cabernet Sauvignon, Cabernet Franc, Merlot, as well as Burgundy's Pinot Noir. Pannonhalma is situated just south-east of Gyor, the regional capital of Gyor-Moson-Sopron county (of which Sopron makes up the western third), and the western Transdanubia region.
The word of the wine: Farm
Wine dominated by a strong acidity and/or biting tannins. In this case, the components of the wine need to melt, i.e. to harmonize during the maturation in the cellar.
