Winery Alexander LaibleReserve Spätburgunder Trocken
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 Reserve Spätburgunder Trocken from the Winery Alexander Laible
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Spätburgunder Trocken of Winery Alexander Laible in the region of Baden is a with a nice freshness.
Food and wine pairings with Reserve Spätburgunder Trocken
Pairings that work perfectly with Reserve Spätburgunder Trocken
Original food and wine pairings with Reserve Spätburgunder Trocken
The Reserve Spätburgunder Trocken of Winery Alexander Laible matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef stew provencal style, bites of cheese or magret stuffed with foie gras.
Details and technical informations about Winery Alexander Laible's Reserve Spätburgunder Trocken.
Discover the grape variety: Cabernet-Cantor
Interspecific crossing between Chancellor and Solaris made in 1989 by Norbert Becker of the Freiburg Research Institute in Germany. Cabernet-Cantor can be found in Germany, Switzerland, the Netherlands, Belgium, Lithuania, Poland, ... little known in France.
Last vintages of this wine
The best vintages of Reserve Spätburgunder Trocken from Winery Alexander Laible are 2015, 0
Informations about the Winery Alexander Laible
The Winery Alexander Laible is one of of the world's great estates. It offers 54 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
