Winery Zenz PohlFeinherb Blanc De Noir Blauer Spatburgunder
Red wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Feinherb Blanc De Noir Blauer Spatburgunder
Pairings that work perfectly with Feinherb Blanc De Noir Blauer Spatburgunder
Original food and wine pairings with Feinherb Blanc De Noir Blauer Spatburgunder
The Feinherb Blanc De Noir Blauer Spatburgunder of Winery Zenz Pohl matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of milanese osso buco, endives au gratin without béchamel sauce or wild boar stew (without marinade or wine).
Details and technical informations about Winery Zenz Pohl's Feinherb Blanc De Noir Blauer Spatburgunder.
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 Zenz Pohl
The Winery Zenz Pohl is one of of the world's greatest estates. It offers 13 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
