About This Wine
Climate has a big impact on the flavors produced by a winegrape.
The Pinot Noir variety provides a textbook example. In the Burgundy region of France, it makes silky-smooth wines, often exhibiting earth-like notes. In the cooler regions of California, it makes big, deep-colored, steak-worthy wines. And in Germany, Pinot Noir grapes are transformed into lovely, delicate wines.
Weingut Anselmann crafts a prototypical German Pinot Noir from grapes planted and meticulously tended in the Pfalz region. Several members of the Anselmann family are involved in the winery, handling positions ranging from grape-growing to winemaking to tasting room sales. The earliest records of the family's involvement with wine date back to 1126.
With that much experience from which to draw, it's not surprising that the Anselmanns would possess a deft touch with any variety they chose to craft — including the multiple-personality variety known as Pinot Noir.
About Pinot Noir
Very sensitive to climate and handling in winery, this fickle grape of Burgundy yields low tannin and acidity, medium colors and lifespan. Classic berry, cherry and currant flavors, silky textures typically balanced with spicy or floral tones.
- Grape Composition:100% Pinot Noir
- Grape Source:Germany's Pfalz Region
- Aromas & Flavors:Red Cherry, Mushroom and a Hint of Chocolate in an Easy-Drinking Style
- When to Drink:Now Through 2010
- Food Pairing Suggestionappetizers, or a burger with sauteed mushrooms.
14 recipes match for this wine.
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The RecipeSmoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir or Syrah. Get The Recipe
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe