Nimbus Pinot Noir 2008 |
|
Нимбус Пино Ноар 2008 |
How to drink it
Food: Пернат дивеч, едър дивеч, сьомга, риба тон на скара (ако виното е леко охладено)
Cheese: Asiago, Ricotta
Temperature: 16 °C
Bubble and sparkles
From the Reading Room
From the Reading Room
Bubbles in wine were known to vintners long before they could reliably capture and preserve this phenomenon in the bottle. As a natural byproduct of the fermentation process, carbon dioxide is released in the liquid to provide a "sparkle." In the Northern climates, cold weather sometimes arrives ...
Comments & Ratings
|
02 Jan 2010