Winery Pirates of PalatinumPerlé de Palait Secco
Sparkling wine
This wine is composed of 100% of the grape variety Pinot Meunier.
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Perlé de Palait Secco
Pairings that work perfectly with Perlé de Palait Secco
Original food and wine pairings with Perlé de Palait Secco
The Perlé de Palait Secco of Winery Pirates of Palatinum matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of osso-bucco with asian flavours, funambuline style, beef tagine with vegetables or rabbit and mushroom gibelotte.
Details and technical informations about Winery Pirates of Palatinum's Perlé de Palait Secco.
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.
Last vintages of this wine
The best vintages of Perlé de Palait Secco from Winery Pirates of Palatinum are 0
Informations about the Winery Pirates of Palatinum
The Winery Pirates of Palatinum is one of of the world's greatest estates. It offers 9 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
