Winery Achim JähnischBaden Spätburgunder Steinkreuz
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Baden Spätburgunder Steinkreuz from the Winery Achim Jähnisch
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baden Spätburgunder Steinkreuz of Winery Achim Jähnisch in the region of Baden is a with a nice freshness.
Food and wine pairings with Baden Spätburgunder Steinkreuz
Pairings that work perfectly with Baden Spätburgunder Steinkreuz
Original food and wine pairings with Baden Spätburgunder Steinkreuz
The Baden Spätburgunder Steinkreuz of Winery Achim Jähnisch matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of lamb skewers, stuffed squid in the sétoise sauce or festive chinese fondue.
Details and technical informations about Winery Achim Jähnisch's Baden Spätburgunder Steinkreuz.
Discover the grape variety: Rkatziteli
Originally from Georgia, it is the main grape variety in the production of white wines, particularly in eastern Georgia. It is also found in Canada, China, the United States, New Zealand, Australia and a large number of Eastern European countries. In France, it is practically unknown, which seems surprising given its qualities.
Last vintages of this wine
The best vintages of Baden Spätburgunder Steinkreuz from Winery Achim Jähnisch are 0
Informations about the Winery Achim Jähnisch
The Winery Achim Jähnisch is one of of the world's greatest estates. It offers 7 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
