Winery PrincdarMosia de la Tohani Special Reserve Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Mosia de la Tohani Special Reserve Pinot Noir
Pairings that work perfectly with Mosia de la Tohani Special Reserve Pinot Noir
Original food and wine pairings with Mosia de la Tohani Special Reserve Pinot Noir
The Mosia de la Tohani Special Reserve Pinot Noir of Winery Princdar matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of chicken breast with curry and mushrooms, coconut from paimpol or aiguillettes of duck with auvergne blue cheese.
Details and technical informations about Winery Princdar's Mosia de la Tohani Special Reserve 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.
Last vintages of this wine
The best vintages of Mosia de la Tohani Special Reserve Pinot Noir from Winery Princdar are 2008, 2016, 2012, 0 and 2011.
Informations about the Winery Princdar
The Winery Princdar is one of of the world's great estates. It offers 87 wines for sale in the of Dealu Mare to come and discover on site or to buy online.
The wine region of Dealu Mare
Romania's most compact wine massif, south of the Carpathians on the 45th parallel (like Bordeaux). Signature Feteasca Neagra in red: a dense, structured Romanian native with signature notes of ripe plum, blackberry, violet, leather, tobacco and sweet spice, round tannins — a national identity. Also Bordeaux blends (firm Cabernet Sauvignon, supple Merlot) and fresh Pinot Noir. Peppery Syrah booming.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
