Winery ReistenMaidenburg Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Maidenburg Pinot Noir of Winery Reisten in the region of Morava often reveals types of flavors of earth.
Food and wine pairings with Maidenburg Pinot Noir
Pairings that work perfectly with Maidenburg Pinot Noir
Original food and wine pairings with Maidenburg Pinot Noir
The Maidenburg Pinot Noir of Winery Reisten matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of caramelized lamb mice, macaroonade from sète or stuffed duck or goose neck.
Details and technical informations about Winery Reisten's Maidenburg 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 Maidenburg Pinot Noir from Winery Reisten are 0, 2017, 2015
Informations about the Winery Reisten
The Winery Reisten is one of of the world's great estates. It offers 28 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
