Winery Rue de Vina.et y. Kurakake Rosé Pinot Noir
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with a.et y. Kurakake Rosé Pinot Noir
Pairings that work perfectly with a.et y. Kurakake Rosé Pinot Noir
Original food and wine pairings with a.et y. Kurakake Rosé Pinot Noir
The a.et y. Kurakake Rosé Pinot Noir of Winery Rue de Vin matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of pasta with veal stock sauce, savoyard crozet gratin or obelix's boar leg in the oven.
Details and technical informations about Winery Rue de Vin's a.et y. Kurakake Rosé Pinot Noir.
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.
Informations about the Winery Rue de Vin
The Winery Rue de Vin is one of of the world's great estates. It offers 28 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
