Winery P Baur WeineZurcher Cuvee Rouge
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Zurcher Cuvee Rouge
Pairings that work perfectly with Zurcher Cuvee Rouge
Original food and wine pairings with Zurcher Cuvee Rouge
The Zurcher Cuvee Rouge of Winery P Baur Weine matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of filet mignon of veal with cider, endives with ham (improved) or venison leg with tomato sauce.
Details and technical informations about Winery P Baur Weine's Zurcher Cuvee Rouge.
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 P Baur Weine
The Winery P Baur Weine is one of of the world's greatest estates. It offers 19 wines for sale in the of Zürich to come and discover on site or to buy online.
The wine region of Zürich
Zurich is a Swiss cantonal wine region covering all winegrowing sub-regions and vineyards within the borders of the Zurich canton. It is one of the more productive cantonal appellations in the German-speaking Northern Part of Switzerland. The main viticultural area here arches to the north, above the city of Winterthur, stretching up to Schaffhausen and even crossing the Rhine briefly around Eglisau, Rafz, Rudlingen, Wil and Huntwagen. This area is generally known as Zurcher Weinland, although as an area it is not precisely demarcated.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
