Winery Phillip HeinzGeiler Stoff Pinot Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Geiler Stoff Pinot Noir from the Winery Phillip Heinz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Geiler Stoff Pinot Noir of Winery Phillip Heinz in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Geiler Stoff Pinot Noir
Pairings that work perfectly with Geiler Stoff Pinot Noir
Original food and wine pairings with Geiler Stoff Pinot Noir
The Geiler Stoff Pinot Noir of Winery Phillip Heinz matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of adapted vietnamese fondue, braised veal heart with carrots or aiguillettes of duck with auvergne blue cheese.
Details and technical informations about Winery Phillip Heinz's Geiler Stoff Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery Phillip Heinz
The Winery Phillip Heinz is one of of the world's greatest estates. It offers 17 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
