Winery AldiSpätburgunder Feinherb
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 Spätburgunder Feinherb from the Winery Aldi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Feinherb of Winery Aldi in the region of Baden is a with a nice freshness.
Food and wine pairings with Spätburgunder Feinherb
Pairings that work perfectly with Spätburgunder Feinherb
Original food and wine pairings with Spätburgunder Feinherb
The Spätburgunder Feinherb of Winery Aldi matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef with mustard, veal tagine with prunes or rabbit with mushrooms.
Details and technical informations about Winery Aldi's Spätburgunder Feinherb.
Discover the grape variety: Cornalin d'Aoste
It is a variety of Valle d'Aosta origin and, like Arvine, it is also found in Italy. In the past, it was cultivated in Savoy and registered in the official catalogue of wine grape varieties, list B, under the name of red humagne, but it is not related to white humagne. According to recent genetic analyses, the Swiss variety Cornalin du Valais is its father and Rèze its grandmother. It is also the grandson of the petit rouge d' Aoste.
Last vintages of this wine
The best vintages of Spätburgunder Feinherb from Winery Aldi are 2017, 2014, 2015, 2012 and 2011.
Informations about the Winery Aldi
The Winery Aldi is one of of the world's great estates. It offers 321 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
