Color: Pinot Noir ruby red, with a soft blue/purple hue. Bouquet: An attractive fine floral bouquet, the delicate fr...Read more...
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RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Pipers Brook Pinot Noir
Color: Pinot Noir ruby red, with a soft blue/purple hue. Bouquet: An attractive fine floral bouquet, the delicate fruit sent of strawberry and cherry aromas are well interwoven with the more complex secondary aroma’s of the savoury game meats, leather, dark chocolate and English liquorice, and all balanced by the nutty vanillin notes from fine French oak maturation. Palate: The palate is finely stated, concentrated with nice weight, fleshy fruits, depth and delicate flavours, It displays all the fine maritime hallmarks of cool climate Tasmanian Pinot Noir with ripe and juicy berry fruits, and the appealing secondary complex characters of game meats, bramble, leather and English liquorice, all elegantly packaged on the palate with fine long silky tannins that provide just the right level of grip and texture to a flavoursome and lingering finish. Food suggestions: Pinot Noir is so versatile it will match with a wide array of foods, its only limitation being your imagination and willingness to explore your own food match experience and style. It goes well with barbecued quail with blackcurrant jus, baked veal wrapped in prosciutto and topped with mozzarella cheese, fig-stuffed pigeon, braised rabbit with pancetta and tomatoes, Chinese style roast duck. The food options are endless and worthy to explore and enjoy.
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