Winery TripantuGrand Reserve Pinot Noir
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Grand Reserve Pinot Noir from the Winery Tripantu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grand Reserve Pinot Noir of Winery Tripantu in the region of Central Valley is a powerful.
Food and wine pairings with Grand Reserve Pinot Noir
Pairings that work perfectly with Grand Reserve Pinot Noir
Original food and wine pairings with Grand Reserve Pinot Noir
The Grand Reserve Pinot Noir of Winery Tripantu matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of traditional flemish carbonades, roast veal with cider or wild boar stew marinated in red wine.
Details and technical informations about Winery Tripantu's Grand Reserve Pinot Noir.
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.
Last vintages of this wine
The best vintages of Grand Reserve Pinot Noir from Winery Tripantu are 2018, 2015, 2017, 0 and 2016.
Informations about the Winery Tripantu
The Winery Tripantu is one of of the world's greatest estates. It offers 27 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
Heart of modern Chilean wine: structured, sunny reds, dense, blackcurranty Cabernet Sauvignon from Maipo (Chilean cradle of the grape), signature Carménère with notes of ripe pepper, black fruit and sweet spices from Colchagua, supple Merlot and deep Syrah. Round Chardonnay whites and lively, sharp Sauvignon. Mediterranean climate, 400 km between Andes and Pacific. Star sub-regions: Maipo, Cachapoal, Colchagua, Curicó, Maule.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
