Winery Andreas OsterAuslese Süss
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 Auslese Süss from the Winery Andreas Oster
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Auslese Süss of Winery Andreas Oster in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Auslese Süss
Pairings that work perfectly with Auslese Süss
Original food and wine pairings with Auslese Süss
The Auslese Süss of Winery Andreas Oster matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef with balsamic sauce, veal saltimbocca or confit sausages.
Details and technical informations about Winery Andreas Oster's Auslese Süss.
Discover the grape variety: Oseleta
A very old grape variety grown in Italy that almost disappeared because it is a small producer. In France, it is almost unknown. Oseleta is said to be related to corvina, rondinella, garganega, etc. It should not be confused, on the one hand, with the table grape osella - an interspecific cross of German origin - and, on the other hand, with osel(l)a another Italian wine grape variety.
Informations about the Winery Andreas Oster
The Winery Andreas Oster is one of of the world's great estates. It offers 98 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
