Winery Adriane MollBlanc de Noir Feinherb
Sparkling wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Blanc de Noir Feinherb
Pairings that work perfectly with Blanc de Noir Feinherb
Original food and wine pairings with Blanc de Noir Feinherb
The Blanc de Noir Feinherb of Winery Adriane Moll matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal paupiettes with cider, flemish carbonnade or wild boar with honey.
Details and technical informations about Winery Adriane Moll's Blanc de Noir Feinherb.
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.
Informations about the Winery Adriane Moll
The Winery Adriane Moll is one of of the world's great estates. It offers 53 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
