Pinot Noir d'Alsace
The Alsatian Pinot Noir, too little known, can produce a range of very different wines. From the light and greedy Rosé to the tannic and powerful Red.
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We are lucky to have great Pinot Noir terroirs around us. The age of our plots also allows us to elaborate several distinct vintages.
At MATERNE HAEGELIN, Pinot Noir represents 20% of the vineyard.
Its origin
Although Alsace is primarily a white wine region, red wine has always existed. It represents about one tenth of the production. Under the old regime, it was highly sought after and people did not hesitate to adulterate the wine by tinting it, notably with blueberries.
Cultivated since the Middle Ages, many people think that Pinot Noir is a novelty in the region, but we see that it has been present for centuries and that it has shown its popularity in recent years. In fact, it is constantly progressing and today represents about 10% of the Alsatian vineyard, occupying 1331 hectares of vines.
However, this grape variety has experienced phases of decline, starting towards the end of the 16th century and accelerating at the time of the Thirty Years War. It was then that the production of red wines continued in small localities, without being lost. It is in 1945 that Pinot Noir is recognized as an appellation of origin "Vin d'Alsace", then appellation of controlled origin in 1962.
Well adapted to the region, it is the only red grape variety authorized in Alsace. However, it can vary according to the time of maceration, passing from dry rosé to more pronounced, more robust and more powerful reds which bring to the best dishes, as well as to the most humble, the ideal accompaniment.
The Pinot Noir being a red grape variety with white juice, maceration is necessary to obtain the desired color. Only the skin of the grape contains the coloring. To obtain the rosé color of a Pinot Noir rosé, the maceration time is fast and can be counted in hours. The rest of the vinification process is the same as for white wines. For the red wine, the maceration is longer not only for the color, but also for the tannins.
What to pair the Alsace Pinot Noir with ?
The Pinot Noir Rosé will accompany all your summer meals: crisp salads, barbecue and fruit salads. It will also be possible to drink it as an aperitif or as a meal for summer barbecues. You can enjoy it with sushi and tempura.
The Pinot Noir, as for him, will be able to be tasted with delicatessen, smoked meats, offal, grilled red meats. But also, Burgundian and Chinese fondues, grilled beef ribs, kidneys in sauce, game (duck, wild boar, venison). Of course, it goes perfectly with cheeses (strong cheeses, Camembert, Brillat-Savarin). It will also accompany chocolate desserts: black forest, chocolate macaroons, chocolate fondants.
Enological analysis of Pinot Noir Rosé
To the eye : Tender pink, greedy and delicate, coral reflections.
On the nose : Opens on small red fruits, currants. Strawberries then orange blossom.
In the mouth : Fresh attack and finish on pineapple and lemon notes. Aromas of raspberries, slight bitterness at the end of the mouth. Fresh and elegant rosé, good length and persistence.
Oenological analysis of Pinot Noir from Alsace
To the eye : Dark red color, deep ruby hue. Purple reflections, bewitching.
On the nose : Very open, concentration of red and black fruits (blackberries, strawberries, liquorice). Notes of black cherries, morello cherries, amaretti. Woody nuance. Typical of the grape variety, deep and rich.
In the mouth: fleshy attack but supple and ample. Melted and velvety matter, strong notes of black cherries and fleshy fruits. The tannins are well melted, elegant and expressive. Beautiful balance and remarkable coherence. Persistent finish. A silky wine with velvet impressions, especially for the Pinot Noir Intégrale.