Winery Weingut A. DiehlEdition Rot
Red wine
In the mouth this red wine is a .
This wine generally goes well with pork, poultry or veal.
Taste structure of the Edition Rot from the Winery Weingut A. Diehl
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Edition Rot of Winery Weingut A. Diehl in the region of Pfalz is a .
Food and wine pairings with Edition Rot
Pairings that work perfectly with Edition Rot
Original food and wine pairings with Edition Rot
The Edition Rot of Winery Weingut A. Diehl matches generally quite well with dishes of pasta, veal or pork such as recipes of seafood lasagna, beef tournedos with boursin or peasant minestrone.
Details and technical informations about Winery Weingut A. Diehl's Edition Rot.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Last vintages of this wine
The best vintages of Edition Rot from Winery Weingut A. Diehl are 2017, 2014, 0
Informations about the Winery Weingut A. Diehl
The Winery Weingut A. Diehl is one of of the world's great estates. It offers 58 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
