Winery AffentalerMonkey Mountain Trocken
Red wine
This wine is a blend of 2 varietals which are the Regent and the Merlot.
This wine generally goes well with vegetarian, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Monkey Mountain Trocken of Winery Affentaler in the region of Baden often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit.
Food and wine pairings with Monkey Mountain Trocken
Pairings that work perfectly with Monkey Mountain Trocken
Original food and wine pairings with Monkey Mountain Trocken
The Monkey Mountain Trocken of Winery Affentaler matches generally quite well with dishes of beef, game (deer, venison) or vegetarian such as recipes of hungarian goulash, stuffed duck or goose neck or spinach and goat cheese quiche.
Discover the grape variety: Regent
A complex interspecific cross between the diana (sylvaner x Müller-Thurgau) and the chambourcin obtained in Germany in 1967 by Gerhardt Alleweldt. It can be found in Quebec (Canada), Belgium and Switzerland, but is little known in France. It should be noted that Regent, a monogenic variety, which is nevertheless resistant to certain cryptogamic diseases, was "bypassed" in 2010 by a less resistant strain of mildew, which was also the case for bianca.
Last vintages of this wine
The best vintages of Monkey Mountain Trocken from Winery Affentaler are 2018, 0, 2016
Informations about the Winery Affentaler
The Winery Affentaler is one of of the world's great estates. It offers 68 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
