Winery RáspiRáspino
Red wine
This wine generally goes well with pork, poultry or veal.
The Ráspino of the Winery Ráspi is in the top 30 of wines of Sopron.
Wine flavors and olphactive analysis
On the nose the Ráspino of Winery Ráspi in the region of Sopron often reveals types of flavors of non oak, oak or red fruit.
Food and wine pairings with Ráspino
Pairings that work perfectly with Ráspino
Original food and wine pairings with Ráspino
The Ráspino of Winery Ráspi matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal paupiettes with onions and tomatoes, pork cheeks confit in cider or venison stew to be prepared the day before.
Details and technical informations about Winery Ráspi's Ráspino.
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.
Last vintages of this wine
The best vintages of Ráspino from Winery Ráspi are 2013, 0
Informations about the Winery Ráspi
The Winery Ráspi is one of of the world's great estates. It offers 23 wines for sale in the of Sopron to come and discover on site or to buy online.
The wine region of Sopron
The wine region of Sopron of Hungary. Wineries and vineyards like the Domaine Weninger or the Domaine Weninger produce mainly wines red, white and pink. The most planted grape varieties in the region of Sopron are Merlot, Zweigelt and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Sopron often reveals types of flavors of cherry, smoke or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
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.
