Andersen Winery - Elmsfeuer Rabarber Sec

Andersen WineryElmsfeuer Rabarber Sec

Wine of Denmark Sparkling wine of Denmark of Denmark
4.0
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Elmsfeuer Rabarber Sec of Andersen Winery is a sparkling wine from the region of Denmark.
This wine generally goes well with
The Elmsfeuer Rabarber Sec of the Andersen Winery is in the top 80 of wines of Denmark and in the top 40 of wines of Denmark.

Details and technical informations about Andersen Winery's Elmsfeuer Rabarber Sec.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
Allergens
Contains sulfites

Discover the grape variety: Chaouch

The certain origin is not known. We can simply say that this variety was once widely cultivated in Turkey, it is still found in Spain, Italy, Greece, Hungary, Macedonia, Romania, Dalmatia, Serbia, Ukraine, Bulgaria, Russia, North Africa, ... in France it is almost unknown except for some amateur gardeners. Note that it can sometimes be confused with the Beirut date palm, they have the same two synonyms rozaki and afuz ali.

Informations about the Andersen Winery

The winery offers 12 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Denmark

The Andersen Winery is one of of the world's greatest estates. It offers 10 wines for sale in the of Denmark to come and discover on site or to buy online.

Top wine Denmark
In the top 85 of of Denmark wines
In the top 45 of of Denmark wines
In the top 30000 of sparkling wines
In the top 400000 wines of the world

The wine region of Denmark

Denmark is one of the three countries which make up Scandinavia (Norway and Sweden are the other two, with Finland and Iceland the other Nordic countries). The vast majority of alcoholic beverages made in Denmark are beers. Ciders and similar products, plus spirits are also produced. The wine industry is in its infancy.

News related to this wine

At the heart of the Mâcon terroir

In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...

The Mâcon plus appellation seen by Théo et Hugo Merlin

Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/​​ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb​​ Find out more on our website: https://www.bourgogn ...

The Morey Saint Denis appellation investigated through its geology and geography

The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Morey-Saint-Denis appellation. The vineyard lies on an intensely fractured area. Several characteristic zones can be distinguished, we can say that each Climat has its own personality. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021 ...

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.

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