Winery ServeTerra Romana Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Terra Romana Pinot Noir
Pairings that work perfectly with Terra Romana Pinot Noir
Original food and wine pairings with Terra Romana Pinot Noir
The Terra Romana Pinot Noir of Winery Serve matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of sauté of veal with the moulinex cookeo, rougail sausage or baked leg of daguet or roe deer.
Details and technical informations about Winery Serve's Terra Romana 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 Terra Romana Pinot Noir from Winery Serve are 2013, 0
Informations about the Winery Serve
The Winery Serve is one of of the world's great estates. It offers 49 wines for sale in the of Dealu Mare to come and discover on site or to buy online.
The wine region of Dealu Mare
Dealu Mare DOC is a wine region located in the southern Part of Romania in Prahova and Buzau counties. It’s latitude of 45° compares with Bordeaux and Tuscany, and is one of the countries most highly regarded DOCs, especially for its red wines. The Vineyard zone stretches for 65 kilometers (40 miles) across the southern Carpathian Hills (Dealu Mare translates as Big Hill). Its width ranges from 3 to 12 kilometers (2-7.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
