Winery Ahr WinzerSpätburgunder Weissherbst Trocken
Pink wine
This wine generally goes well with vegetarian
Food and wine pairings with Spätburgunder Weissherbst Trocken
Pairings that work perfectly with Spätburgunder Weissherbst Trocken
Original food and wine pairings with Spätburgunder Weissherbst Trocken
The Spätburgunder Weissherbst Trocken of Winery Ahr Winzer matches generally quite well with dishes of vegetarian such as recipes of nanie's diced ham quiche.
Details and technical informations about Winery Ahr Winzer's Spätburgunder Weissherbst Trocken.
Discover the grape variety: Garnacha Tinta
Supple, sunny reds with a light to intense ruby robe, smooth tannins and a charming, full palate, with signature aromas of ripe red fruits (cherry, raspberry, strawberry), Mediterranean garrigue, spices and peppery notes. Also made as fresh rosés and naturally sweet wines. Star of Priorat DOQ, a component of Rioja DOCa and Navarra DO. The Spanish synonym of Grenache Noir, a Mediterranean variety originally from Aragon.
Last vintages of this wine
The best vintages of Spätburgunder Weissherbst Trocken from Winery Ahr Winzer are 0
Informations about the Winery Ahr Winzer
The Winery Ahr Winzer is one of of the world's great estates. It offers 29 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Small German valley south of Bonn, the country's largest contiguous single red-grape zone. Signature Spatburgunder (Pinot Noir) (>60%): elegant, structured reds with signature notes of cherry, raspberry, wild strawberry, undergrowth and sweet spice, silky tannins and taut freshness — Burgundian style in an improbable climate. Also early Fruhburgunder, fleshier. ~560 ha on steep slopes over schist and slate, sheltered temperate microclimate.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
