Winery WillowbrookEstate Grown Pinot Noir
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Estate Grown Pinot Noir from the Winery Willowbrook
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Estate Grown Pinot Noir of Winery Willowbrook in the region of Unknow region is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Estate Grown Pinot Noir of Winery Willowbrook in the region of Unknow region often reveals types of flavors of red fruit.
Food and wine pairings with Estate Grown Pinot Noir
Pairings that work perfectly with Estate Grown Pinot Noir
Original food and wine pairings with Estate Grown Pinot Noir
The Estate Grown Pinot Noir of Winery Willowbrook matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of barbecue burger, bacon and mushroom tagliatelle or venison stew to be prepared the day before.
Details and technical informations about Winery Willowbrook's Estate Grown Pinot 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.
Informations about the Winery Willowbrook
The Winery Willowbrook is one of of the world's great estates. It offers 16 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
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The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
