Winery Alfons SchnabelRheinhessen Trocken Blauer Spatburgunder
White wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Rheinhessen Trocken Blauer Spatburgunder
Pairings that work perfectly with Rheinhessen Trocken Blauer Spatburgunder
Original food and wine pairings with Rheinhessen Trocken Blauer Spatburgunder
The Rheinhessen Trocken Blauer Spatburgunder of Winery Alfons Schnabel matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fondue with broth, sliced endives with ham or aiguillettes of duck with auvergne blue cheese.
Details and technical informations about Winery Alfons Schnabel's Rheinhessen Trocken Blauer Spatburgunder.
Discover the grape variety: Reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Rheinhessen Trocken Blauer Spatburgunder from Winery Alfons Schnabel are 0
Informations about the Winery Alfons Schnabel
The Winery Alfons Schnabel is one of of the world's greatest estates. It offers 20 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
