Winery BäckerWalporzheimer Himmelchen Spätburgunder Trocken
Pink wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Walporzheimer Himmelchen Spätburgunder Trocken
Pairings that work perfectly with Walporzheimer Himmelchen Spätburgunder Trocken
Original food and wine pairings with Walporzheimer Himmelchen Spätburgunder Trocken
The Walporzheimer Himmelchen Spätburgunder Trocken of Winery Bäcker matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef and spice stuffed peppers, chicken supreme with morels or roast duck in the oven.
Details and technical informations about Winery Bäcker's Walporzheimer Himmelchen Spätburgunder Trocken.
Discover the grape variety: Morrastel
The black Morrastel is a grape variety originating from Spain. 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 of vine is characterized by large bunches and small to medium sized grapes. Morrastel noir can be found in many vineyards: South West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Bäcker
The Winery Bäcker is one of of the world's greatest estates. It offers 14 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
