LUXEMBURG: REDS TOO
Red wines from Luxembourg are produced from the Pinot noir, Pinot noir précoce, Saint Laurent and Gamay grape varieties, with Pinot noir playing a particularly prominent role. The acidity is generally lower than in white wines, i.e. between 4 g/l and 6 g/l.
The residual sugar content is generally below 5 g/l, while the alcohol value varies between 12% vol. and 13.5% vol.The red wines are matured in a steel tank or in oak barrels or tuns. The vintner influences the character of his product through the mash treatment ( heating, traditional maceration, etc. ).
Pinot noir plays an important role as the basic wine for crémant, rosé or pressed as a white wine for the summer, as well as a complex red wine from an oak barrel.A ripe Pinot noir has aromas of black cherries, blackberries and plums, as well as a hint of vanilla and roast aromas, if matured in oak barrels.The varieties Pinot noir précoce, Saint Laurent and Gamay play a rather subordinate role.