Winery SilberPinot Noir Alsace Prestige
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the Pinot Noir Alsace Prestige from the Winery Silber
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir Alsace Prestige of Winery Silber in the region of Alsace is a with a nice freshness.
Food and wine pairings with Pinot Noir Alsace Prestige
Pairings that work perfectly with Pinot Noir Alsace Prestige
Original food and wine pairings with Pinot Noir Alsace Prestige
The Pinot Noir Alsace Prestige of Winery Silber matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of veal cutlets au gratin, rabbit with kriek and cherries or fried squid.
Details and technical informations about Winery Silber's Pinot Noir Alsace Prestige.
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 Silber
The Winery Silber is one of of the world's greatest estates. It offers 13 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
