Wine Article
2012 Pfaffenheim Pinot Noir Rosé d'Alsace
Last edited on 6/28/2015 by fries
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Grape varieties Pinot Noir
Alcohol 13% alc./vol.
Terroir Limestone and chalky-clay
Harvesting Handpicked
Winemaking
When served well chilled, its fruity taste goes well with springtime or
mushrooms salads, vegetable pie, roast chicken, pesto-flavoured pasta,
pizza pie, risotto, Chavignol cheese, or any type of Mediterranean
speciality based in olive oil. The texture of this wine goes perfectly well
with fish: trout, salmon terrine, grilled sardines, bass with olives, but also
sander in a creamy sauce. It will bring the best out of poultry, chicken, or
duck. In this case, serve the dish with its natural juices rather than a
sauce. It also pairs well with tartar steak, carpaccio or cold duck's breast.
Tasting Notes
Pinot noir often unveils fresh aromas of black currant, red berries and
some notes of leather. It is rarely tannic on the palate, but can still be
quite dense.
Impressive rose petal colour. Shiny and luminous. Very fresh and delicate,
focusing on red berry notes, our Rosé Pinot Noir exhales cherries,
strawberries and red currant. It is very expressive and persistent, with a
slight hint of violet-flavoured candy. The palate is harmonious, fleshy and
tasty with good matter. This rosé is characterised by good acidulated and
crisp freshness. The strong matter remains fruity, spicy and fresh with wild
strawberry notes. The wine is perfectly well-balanced. The finish develops
remarkable volume dominated by flavours evoking mandarin and blood
orange.
Food Pairing
When served well chilled, its fruity taste goes well with springtime or
mushrooms salads, vegetable pie, roast chicken, pesto-flavoured pasta,
pizza pie, risotto, Chavignol cheese, or any type of Mediterranean
speciality based in olive oil. The texture of this wine goes perfectly well
with fish: trout, salmon terrine, grilled sardines, bass with olives, but also
sander in a creamy sauce. It will bring the best out of poultry, chicken, or
duck. In this case, serve the dish with its natural juices rather than a
sauce. It also pairs well with tartar steak, carpaccio or cold duck's breast.
Serving TemperatureBetween 12 and 14°C
Ageing Potential
Can be conserved for up to 5 years
Alcohol 13% alc./vol.
Terroir Limestone and chalky-clay
Harvesting Handpicked
Winemaking
When served well chilled, its fruity taste goes well with springtime or
mushrooms salads, vegetable pie, roast chicken, pesto-flavoured pasta,
pizza pie, risotto, Chavignol cheese, or any type of Mediterranean
speciality based in olive oil. The texture of this wine goes perfectly well
with fish: trout, salmon terrine, grilled sardines, bass with olives, but also
sander in a creamy sauce. It will bring the best out of poultry, chicken, or
duck. In this case, serve the dish with its natural juices rather than a
sauce. It also pairs well with tartar steak, carpaccio or cold duck's breast.
Tasting Notes
Pinot noir often unveils fresh aromas of black currant, red berries and
some notes of leather. It is rarely tannic on the palate, but can still be
quite dense.
Impressive rose petal colour. Shiny and luminous. Very fresh and delicate,
focusing on red berry notes, our Rosé Pinot Noir exhales cherries,
strawberries and red currant. It is very expressive and persistent, with a
slight hint of violet-flavoured candy. The palate is harmonious, fleshy and
tasty with good matter. This rosé is characterised by good acidulated and
crisp freshness. The strong matter remains fruity, spicy and fresh with wild
strawberry notes. The wine is perfectly well-balanced. The finish develops
remarkable volume dominated by flavours evoking mandarin and blood
orange.
Food Pairing
When served well chilled, its fruity taste goes well with springtime or
mushrooms salads, vegetable pie, roast chicken, pesto-flavoured pasta,
pizza pie, risotto, Chavignol cheese, or any type of Mediterranean
speciality based in olive oil. The texture of this wine goes perfectly well
with fish: trout, salmon terrine, grilled sardines, bass with olives, but also
sander in a creamy sauce. It will bring the best out of poultry, chicken, or
duck. In this case, serve the dish with its natural juices rather than a
sauce. It also pairs well with tartar steak, carpaccio or cold duck's breast.
Serving TemperatureBetween 12 and 14°C
Ageing Potential
Can be conserved for up to 5 years