Weingut A. DiehlEins Zu Eins Dornfelder
Red wine
In the mouth this red wine is a .
This wine generally goes well with pork, poultry or veal.
Taste structure of the Eins Zu Eins Dornfelder from the Weingut A. Diehl
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eins Zu Eins Dornfelder of Weingut A. Diehl in the region of Pfalz is a .
Food and wine pairings with Eins Zu Eins Dornfelder
Pairings that work perfectly with Eins Zu Eins Dornfelder
Original food and wine pairings with Eins Zu Eins Dornfelder
The Eins Zu Eins Dornfelder of Weingut A. Diehl matches generally quite well with dishes of pasta, veal or pork such as recipes of spaghetti with "favouilles" (curries), homemade marengo veal or homemade burger.
Details and technical informations about Weingut A. Diehl's Eins Zu Eins Dornfelder.
Discover the grape variety: Dornfelder
Intensely coloured, fruity reds with a dense purple robe, soft tannins and a generous palate, with aromas of black cherry, blackberry, plum and floral notes. Made as light easy-drinking reds, popular semi-dry cuvées and more structured barrel-aged versions. The second most planted red variety in Germany (Palatinate, Rheinhessen, Württemberg). Cross of helfensteiner × heroldrebe created in 1955 in Weinsberg by August Herold.
Last vintages of this wine
The best vintages of Eins Zu Eins Dornfelder from Weingut A. Diehl are 0
Informations about the Weingut A. Diehl
The 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
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
