Winery Andreas GrimmSpatburgunder Kalkgestein
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 Spatburgunder Kalkgestein from the Winery Andreas Grimm
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spatburgunder Kalkgestein of Winery Andreas Grimm in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Spatburgunder Kalkgestein
Pairings that work perfectly with Spatburgunder Kalkgestein
Original food and wine pairings with Spatburgunder Kalkgestein
The Spatburgunder Kalkgestein of Winery Andreas Grimm matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of couscous without couscous maker, potjevlesch (northern france) or duck legs with honey and orange.
Details and technical informations about Winery Andreas Grimm's Spatburgunder Kalkgestein.
Discover the grape variety: Voskeat (e)
Armenia, where it is grown both as a table grape and as a wine grape - Synonyms: voskehat, voskath, khardji, xardji (for all the synonyms of the grape varieties, click here!)
Informations about the Winery Andreas Grimm
The Winery Andreas Grimm is one of of the world's greatest estates. It offers 14 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
