Winery Alexander LaibleSpätburgunder SL 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 Spätburgunder SL Trocken from the Winery Alexander Laible
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder SL Trocken of Winery Alexander Laible in the region of Baden is a with a nice freshness.
Food and wine pairings with Spätburgunder SL Trocken
Pairings that work perfectly with Spätburgunder SL Trocken
Original food and wine pairings with Spätburgunder SL Trocken
The Spätburgunder SL Trocken of Winery Alexander Laible matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of oxtail confit in red wine, veal axoa (basque country) or deer stew.
Details and technical informations about Winery Alexander Laible's Spätburgunder SL Trocken.
Discover the grape variety: Ahmeur bou A(h)meur
Its origin would be from North Africa (Algeria/Kabylie) or Spain. It is a variety that was often grown on trellises in front of houses and sometimes its grapes were preserved in brandy to be enjoyed throughout the year. It is found in North Africa, the United States (California), Argentina, Spain and Portugal. In France, it is not well known because of its susceptibility to winter frosts and its late ripening.
Last vintages of this wine
The best vintages of Spätburgunder SL Trocken from Winery Alexander Laible are 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
