Winery New Hall VineyardsClassic White Pinot
White wine
This wine is a blend of 2 varietals which are the Pinot blanc and the Pinot gris.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mature and hard cheese.
Food and wine pairings with Classic White Pinot
Pairings that work perfectly with Classic White Pinot
Original food and wine pairings with Classic White Pinot
The Classic White Pinot of Winery New Hall Vineyards matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of bacalhau a bras (portuguese cod), festive sea pot or macaroni and cheese gratin.
Details and technical informations about Winery New Hall Vineyards's Classic White Pinot.
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Classic White Pinot from Winery New Hall Vineyards are 2015, 0
Informations about the Winery New Hall Vineyards
The Winery New Hall Vineyards is one of of the world's greatest estates. It offers 34 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
Quality renaissance of English wine, signature in traditional-method sparklers. On chalk soils identical to Champagne's (South-East), fine, taut bubbles with signature notes of green apple, lemon, white flowers, brioche and chalk, the vivid acidity of a cool climate. Based on Chardonnay, Pinot Noir and Meunier. Still wines a minority: aromatic Bacchus (elderflower, cut grass — the English identity), fresh Pinot Noir.
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
