Winery Dr. H. Balzhäuser - Blauer Portugieser

Winery Dr. H. BalzhäuserBlauer Portugieser

The Blauer Portugieser of Winery Dr. H. Balzhäuser is a wine from the region of Rheinhessen.
This wine generally goes well with
The Blauer Portugieser of the Winery Dr. H. Balzhäuser is in the top 0 of wines of Rheinhessen.

Details and technical informations about Winery Dr. H. Balzhäuser's Blauer Portugieser.

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

Discover the grape variety: Vignoles

An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.

Informations about the Winery Dr. H. Balzhäuser

The winery offers 19 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Rheinhessen

The Winery Dr. H. Balzhäuser is one of of the world's greatest estates. It offers 9 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen
In the top 35000 of of Germany wines
In the top 5500 of of Rheinhessen wines
In the top 350000 of wines
In the top 650000 wines of the world

The wine region of Rheinhessen

Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.

The word of the wine: Tanin

A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.

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