Winery Tuffon HallBéatrice Pinot Noir Rosé Medium Dry
Pink wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Béatrice Pinot Noir Rosé Medium Dry of Winery Tuffon Hall in the region of England often reveals types of flavors of citrus fruit, red fruit.
Food and wine pairings with Béatrice Pinot Noir Rosé Medium Dry
Pairings that work perfectly with Béatrice Pinot Noir Rosé Medium Dry
Original food and wine pairings with Béatrice Pinot Noir Rosé Medium Dry
The Béatrice Pinot Noir Rosé Medium Dry of Winery Tuffon Hall matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of vitello alla genovese (roast veal with sponge cake), nanie's diced ham quiche or giant paella cooked on a wood fire.
Details and technical informations about Winery Tuffon Hall's Béatrice Pinot Noir Rosé Medium Dry.
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 Béatrice Pinot Noir Rosé Medium Dry from Winery Tuffon Hall are 0
Informations about the Winery Tuffon Hall
The Winery Tuffon Hall is one of of the world's greatest estates. It offers 4 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
