Winery Adam MüllerDornfelder Lieblich
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Dornfelder Lieblich from the Winery Adam Müller
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dornfelder Lieblich of Winery Adam Müller in the region of Baden is a with a nice freshness.
Food and wine pairings with Dornfelder Lieblich
Pairings that work perfectly with Dornfelder Lieblich
Original food and wine pairings with Dornfelder Lieblich
The Dornfelder Lieblich of Winery Adam Müller matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with 4 cheese sauce, axoa from espelette ( 22nd meeting ) or penne à la toscane.
Details and technical informations about Winery Adam Müller's Dornfelder Lieblich.
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.
Informations about the Winery Adam Müller
The Winery Adam Müller is one of of the world's great estates. It offers 76 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.
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The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
