Winery Weinbau Am TannbergBlanc De Noir
Red wine
This wine generally goes well with pork, poultry or veal.
The Blanc De Noir of the Winery Weinbau Am Tannberg is in the top 80 of wines of Luzern.
Food and wine pairings with Blanc De Noir
Pairings that work perfectly with Blanc De Noir
Original food and wine pairings with Blanc De Noir
The Blanc De Noir of Winery Weinbau Am Tannberg matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of very soft beef bourguignon, brazilian feijoada or turnip confit with parma cheese.
Details and technical informations about Winery Weinbau Am Tannberg's Blanc De Noir.
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 Blanc De Noir from Winery Weinbau Am Tannberg are 0
Informations about the Winery Weinbau Am Tannberg
The Winery Weinbau Am Tannberg is one of of the world's greatest estates. It offers 5 wines for sale in the of Luzern to come and discover on site or to buy online.
The wine region of Luzern
The wine region of Luzern of Switzerland. Wineries and vineyards like the Domaine Klosterhof or the Domaine Bioweingut Sitenrain produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Luzern are Pinot noir, Riesling and Solaris, they are then used in wines in blends or as a single variety. On the nose of Luzern often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit or earth.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
