Winery Peter KriechelBlanc de Noir
White wine
This wine generally goes well with vegetarian
Wine flavors and olphactive analysis
On the nose the Blanc de Noir of Winery Peter Kriechel in the region of Ahr often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Blanc de Noir
Pairings that work perfectly with Blanc de Noir
Original food and wine pairings with Blanc de Noir
The Blanc de Noir of Winery Peter Kriechel matches generally quite well with dishes of vegetarian such as recipes of mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Peter Kriechel's Blanc de Noir.
Discover the grape variety: Carcajolo noir
It was most certainly introduced by the south of Corsica from Sardinia. It is not the black form of the white carcajolo, the latter would be the biancu gentile. The black Carcajolo is said to be related to the morrastel or muristellu and is found almost exclusively in the southern Mediterranean and in Portugal. It is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Blanc de Noir from Winery Peter Kriechel are 0
Informations about the Winery Peter Kriechel
The Winery Peter Kriechel is one of of the world's great estates. It offers 63 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
