Winery RutishauserSunnehalde Auslese Pinot Noir
Sweet wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Sunnehalde Auslese Pinot Noir
Pairings that work perfectly with Sunnehalde Auslese Pinot Noir
Original food and wine pairings with Sunnehalde Auslese Pinot Noir
The Sunnehalde Auslese Pinot Noir of Winery Rutishauser matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roast veal with caramelized carrots, creole chipolatas or aiguillettes of duck with paprika and pan-fried ceps.
Details and technical informations about Winery Rutishauser's Sunnehalde Auslese 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.
Last vintages of this wine
The best vintages of Sunnehalde Auslese Pinot Noir from Winery Rutishauser are 0
Informations about the Winery Rutishauser
The Winery Rutishauser is one of of the world's great estates. It offers 73 wines for sale in the of Eastern Switzerland to come and discover on site or to buy online.
The wine region of Eastern Switzerland
St. Gallen is a German-speaking Canton of eastern Switzerland with a corresponding AOC. Much of the winegrowing that does occur within its borders takes place in the Rheintal region (the upper Rhein Valley) whose name often appears more prominently on labels. However, even here, wine production is not the dominant land-based industry.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
