Winery MátyásÚjhegy Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
The Újhegy Pinot Noir of the Winery Mátyás is in the top 10 of wines of Južnoslovenská.
Wine flavors and olphactive analysis
On the nose the Újhegy Pinot Noir of Winery Mátyás in the region of Južnoslovenská often reveals types of flavors of cherry, red fruit.
Food and wine pairings with Újhegy Pinot Noir
Pairings that work perfectly with Újhegy Pinot Noir
Original food and wine pairings with Újhegy Pinot Noir
The Újhegy Pinot Noir of Winery Mátyás matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of milanese osso buco, homemade burger or wild boar with honey.
Details and technical informations about Winery Mátyás's Újhegy Pinot Noir.
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 Újhegy Pinot Noir from Winery Mátyás are 2017, 2014
Informations about the Winery Mátyás
The Winery Mátyás is one of of the world's greatest estates. It offers 20 wines for sale in the of Južnoslovenská to come and discover on site or to buy online.
The wine region of Južnoslovenská
Largest wine region of Slovakia in the south on the Danube plains, warmest climate in the country. Aromatic flagship whites dominate. Lively Welschriesling with signature notes of green apple, citrus, white flowers and almond touch. Spicy Veltlínske zelené (Grüner) (white pepper), supple Müller-Thurgau, aromatic Pálava (lychee, rose).
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
