Weingut Kay BambergerSpatburgunder Kirschrother 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 Spatburgunder Kirschrother Trocken from the Weingut Kay Bamberger
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spatburgunder Kirschrother Trocken of Weingut Kay Bamberger in the region of Nahe is a with a nice freshness.
Food and wine pairings with Spatburgunder Kirschrother Trocken
Pairings that work perfectly with Spatburgunder Kirschrother Trocken
Original food and wine pairings with Spatburgunder Kirschrother Trocken
The Spatburgunder Kirschrother Trocken of Weingut Kay Bamberger matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of spaghetti bolognese, roast pork with prunes or medallions of monkfish with citrus fruits.
Details and technical informations about Weingut Kay Bamberger's Spatburgunder Kirschrother Trocken.
Discover the grape variety: Palieri
This variety was obtained in 1958 in Velletri (Italy) by Michèle Palieri by crossing Alphonse Lavallée and molinera gorda or red malaga. Because of its great vigour, it is ideal for creating a trellis or a pergola. Little known in France, it can be found in Italy, Spain, Portugal, Morocco, etc.
Informations about the Weingut Kay Bamberger
The Weingut Kay Bamberger is one of of the world's greatest estates. It offers 6 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
