Winery Oberbergener BassgeigePinot Sekt Trocken
Sparkling wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Pinot Sekt Trocken
Pairings that work perfectly with Pinot Sekt Trocken
Original food and wine pairings with Pinot Sekt Trocken
The Pinot Sekt Trocken of Winery Oberbergener Bassgeige matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of guinea fowl with olives, reblochon tartiflette or duck legs with confit potatoes.
Details and technical informations about Winery Oberbergener Bassgeige's Pinot Sekt Trocken.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Oberbergener Bassgeige
The Winery Oberbergener Bassgeige is one of of the world's great estates. It offers 90 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
