Winery Andreas MannleSpätburgubnder Edition 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 Spätburgubnder Edition Trocken from the Winery Andreas Mannle
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgubnder Edition Trocken of Winery Andreas Mannle in the region of Baden is a with a nice freshness.
Food and wine pairings with Spätburgubnder Edition Trocken
Pairings that work perfectly with Spätburgubnder Edition Trocken
Original food and wine pairings with Spätburgubnder Edition Trocken
The Spätburgubnder Edition Trocken of Winery Andreas Mannle matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef bobotie, locro criollo (argentina) or duck fillets with honey.
Details and technical informations about Winery Andreas Mannle's Spätburgubnder Edition Trocken.
Discover the grape variety: Arriloba
The white Arriloba is a grape variety that originated in . It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety is characterized by medium-sized bunches and small grapes. White Arriloba can be found in several vineyards: South West, Cognac, Bordeaux, Loire Valley, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Armagnac.
Informations about the Winery Andreas Mannle
The Winery Andreas Mannle is one of of the world's great estates. It offers 40 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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
