Winery Weingut am Zürichsee BachmannPiz Canoir
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Dorsa and the Pinot noir.
This wine generally goes well with pork, poultry or veal.
The Piz Canoir of the Winery Weingut am Zürichsee Bachmann is in the top 5 of wines of Zürich.
Food and wine pairings with Piz Canoir
Pairings that work perfectly with Piz Canoir
Original food and wine pairings with Piz Canoir
The Piz Canoir of Winery Weingut am Zürichsee Bachmann matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal chop normandy style, pumpkin and bacon pie or vermicelli sautéed with peking duck.
Details and technical informations about Winery Weingut am Zürichsee Bachmann's Piz Canoir.
Discover the grape variety: Cabernet-Dorsa
Intraspecific cross between the limberger and the dornfelder made in 1971 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in the Netherlands, Germany, Belgium, Switzerland, Poland, the Czech Republic and the United States. Note that Cabernet Dorio has the same parents.
Last vintages of this wine
The best vintages of Piz Canoir from Winery Weingut am Zürichsee Bachmann are 2018, 0
Informations about the Winery Weingut am Zürichsee Bachmann
The Winery Weingut am Zürichsee Bachmann is one of of the world's greatest estates. It offers 24 wines for sale in the of Zürich to come and discover on site or to buy online.
The wine region of Zürich
Zurich is a Swiss cantonal wine region covering all winegrowing sub-regions and vineyards within the borders of the Zurich canton. It is one of the more productive cantonal appellations in the German-speaking Northern Part of Switzerland. The main viticultural area here arches to the north, above the city of Winterthur, stretching up to Schaffhausen and even crossing the Rhine briefly around Eglisau, Rafz, Rudlingen, Wil and Huntwagen. This area is generally known as Zurcher Weinland, although as an area it is not precisely demarcated.
The word of the wine: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
