Winery Paul FahrerPinot Le Buehl en Barriques
Red wine
This wine generally goes well with poultry, veal or game (deer, venison).
Food and wine pairings with Pinot Le Buehl en Barriques
Pairings that work perfectly with Pinot Le Buehl en Barriques
Original food and wine pairings with Pinot Le Buehl en Barriques
The Pinot Le Buehl en Barriques of Winery Paul Fahrer matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Paul Fahrer's Pinot Le Buehl en Barriques.
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 Paul Fahrer
The Winery Paul Fahrer is one of wineries to follow in Alsace.. It offers 14 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Alsace, located in the extreme north-east of France, is Distinguished from other French wine regions by its strong Franco-Germanic influences. These influences are the result of a back-and-forth between the German and French sovereignties over the last few centuries. They can be seen not only in the architecture and culture of Alsace, but also in the wines. Alsace wines are produced under three main appellations: Alsace and Alsace Grand Cru for still white wines (Sweet and Dry), and Crémant d'Alsace for Sparkling wines.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
