Winery TardiDe Tunisie Pinot
Red wine
This wine generally goes well with pork, poultry or veal.
The De Tunisie Pinot of the Winery Tardi is in the top 60 of wines of Tunisia.
Food and wine pairings with De Tunisie Pinot
Pairings that work perfectly with De Tunisie Pinot
Original food and wine pairings with De Tunisie Pinot
The De Tunisie Pinot of Winery Tardi matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of saltimbocca alla romana, new york hot dog or wild boar with honey.
Details and technical informations about Winery Tardi's De Tunisie Pinot.
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 De Tunisie Pinot from Winery Tardi are 1999, 0
Informations about the Winery Tardi
The Winery Tardi is one of of the world's greatest estates. It offers 3 wines for sale in the of Tunisia to come and discover on site or to buy online.
The wine region of Tunisia
The wine region of Tunisia of Tunisia. Wineries and vineyards like the Domaine Shadrapa or the Domaine Shadrapa produce mainly wines pink, red and white. The most planted grape varieties in the region of Tunisia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Tunisia often reveals types of flavors of earth, red fruit or cherry and sometimes also flavors of oaky, vanilla or non oak.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
