Winery BärenhofReserve Spätburgunder
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 Reserve Spätburgunder from the Winery Bärenhof
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Spätburgunder of Winery Bärenhof in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Reserve Spätburgunder
Pairings that work perfectly with Reserve Spätburgunder
Original food and wine pairings with Reserve Spätburgunder
The Reserve Spätburgunder of Winery Bärenhof matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef bourguignon with cookéo, sauté of veal with olives (corsica) or garbure landaise.
Details and technical informations about Winery Bärenhof's Reserve Spätburgunder.
Discover the grape variety: Seibel 6468
Direct producer hybrid obtained by Albert Seibel (1844/1936), interbreeding between 4614 Seibel and 3011 Seibel. The 6468 Seibel was not multiplied very much, today it is not present in the vineyard anymore. It should be noted that it has been used in many other crosses to obtain, among others, the Villard blanc, the date tree of Saint Vallier, etc.
Last vintages of this wine
The best vintages of Reserve Spätburgunder from Winery Bärenhof are 0
Informations about the Winery Bärenhof
The Winery Bärenhof is one of of the world's great estates. It offers 88 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
