Winery Richli HirschenOsterfinger Pinot Noir Auslese Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Osterfinger Pinot Noir Auslese Rosé
Pairings that work perfectly with Osterfinger Pinot Noir Auslese Rosé
Original food and wine pairings with Osterfinger Pinot Noir Auslese Rosé
The Osterfinger Pinot Noir Auslese Rosé of Winery Richli Hirschen matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of potjevlesch (northern france), rabbit in white wine (casserole) or rabbit with cider and prunes.
Details and technical informations about Winery Richli Hirschen's Osterfinger Pinot Noir Auslese Rosé.
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 Richli Hirschen
The Winery Richli Hirschen is one of of the world's greatest estates. It offers 19 wines for sale in the of Schaffhausen to come and discover on site or to buy online.
The wine region of Schaffhausen
Wine canton of northern German-speaking Switzerland, nicknamed "Blauburgunderland". Signature Pinot Noir (Blauburgunder, 60-70%): fine, silky reds with signature notes of cherry, raspberry, undergrowth, sweet spices and a chalky mineral touch, delicate tannins and taut freshness — compared to fine village Burgundies. Klettgau is the flagship sub-region. Müller-Thurgau whites (local Riesling-Silvaner) lively and fruity (apple, citrus).
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
