Winery AchkarrenAchkarrer Schlossberg Spätburgunder Kabinett
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 Achkarrer Schlossberg Spätburgunder Kabinett from the Winery Achkarren
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Achkarrer Schlossberg Spätburgunder Kabinett of Winery Achkarren in the region of Baden is a with a nice freshness.
Food and wine pairings with Achkarrer Schlossberg Spätburgunder Kabinett
Pairings that work perfectly with Achkarrer Schlossberg Spätburgunder Kabinett
Original food and wine pairings with Achkarrer Schlossberg Spätburgunder Kabinett
The Achkarrer Schlossberg Spätburgunder Kabinett of Winery Achkarren matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef kidney, veal chop with rosemary or roast deer my grandmother's way.
Details and technical informations about Winery Achkarren's Achkarrer Schlossberg Spätburgunder Kabinett.
Discover the grape variety: Molinara
Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... in France it is almost unknown. It should not be confused with the Spanish variety molinera gorda.
Last vintages of this wine
The best vintages of Achkarrer Schlossberg Spätburgunder Kabinett from Winery Achkarren are 0
Informations about the Winery Achkarren
The Winery Achkarren is one of of the world's great estates. It offers 90 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
