Winery Усадьба Графская БалкаПино Нуар (Pinot Noir)
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Пино Нуар (Pinot Noir)
Pairings that work perfectly with Пино Нуар (Pinot Noir)
Original food and wine pairings with Пино Нуар (Pinot Noir)
The Пино Нуар (Pinot Noir) of Winery Усадьба Графская Балка matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal rouelle normande, coconut from paimpol or rabbit with goat cheese and mint.
Details and technical informations about Winery Усадьба Графская Балка's Пино Нуар (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 Пино Нуар (Pinot Noir) from Winery Усадьба Графская Балка are 2018, 0
Informations about the Winery Усадьба Графская Балка
The Winery Усадьба Графская Балка is one of of the world's greatest estates. It offers 9 wines for sale in the of Кубань to come and discover on site or to buy online.
The wine region of Кубань
Russia's leading wine region (Krasnodar Krai) between the Black Sea and Sea of Azov, ~50% of Russian wine. Mediterranean to sub-tropical climate. Firm signature Cabernet Sauvignon with signature notes of cassis, blackberry, cedar and a spicy touch, structured tannins. Round Merlot (plum, cherry), dense Saperavi (black cherry, ink), native Krasnostop (blackberry, pepper).
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
