Winery ZweifelSolo Pinot Noir
Red wine
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 Solo Pinot Noir from the Winery Zweifel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Solo Pinot Noir of Winery Zweifel in the region of Zürich is a with a nice freshness.
Food and wine pairings with Solo Pinot Noir
Pairings that work perfectly with Solo Pinot Noir
Original food and wine pairings with Solo Pinot Noir
The Solo Pinot Noir of Winery Zweifel matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of mexican beef tacos, vienna cutlets or veal blanquette à l'ancienne.
Details and technical informations about Winery Zweifel's Solo Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Solo Pinot Noir from Winery Zweifel are 2016, 0
Informations about the Winery Zweifel
The Winery Zweifel is one of of the world's great estates. It offers 65 wines for sale in the of Zürich to come and discover on site or to buy online.
The wine region of Zürich
Largest German-speaking wine canton of Switzerland, 620 ha around the lake. Star Pinot Noir (Blauburgunder): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins and a delicate style. Also light, floral Müller-Thurgau and precise Chardonnay. A unique speciality: Räuschling, a rare native white almost exclusive to the canton ("vine of the lake"), lively with citrus, white flowers and taut minerality.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
