Winery Winzerverein ReichenauBlanc de Noir Trocken
White wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Blanc de Noir Trocken
Pairings that work perfectly with Blanc de Noir Trocken
Original food and wine pairings with Blanc de Noir Trocken
The Blanc de Noir Trocken of Winery Winzerverein Reichenau matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of bites of cheese, brazilian feijoada or rabbit with mustard in foil.
Details and technical informations about Winery Winzerverein Reichenau's Blanc de Noir Trocken.
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 Trocken from Winery Winzerverein Reichenau are 0
Informations about the Winery Winzerverein Reichenau
The Winery Winzerverein Reichenau is one of of the world's great estates. It offers 29 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
