Winery Baron von MaydellSpätburgunder Weiss Gekeltert
White wine
This wine generally goes well with vegetarian
Wine flavors and olphactive analysis
On the nose the Spätburgunder Weiss Gekeltert of Winery Baron von Maydell in the region of Baden often reveals types of flavors of earth, vegetal or tree fruit and sometimes also flavors of citrus fruit, tropical fruit.
Food and wine pairings with Spätburgunder Weiss Gekeltert
Pairings that work perfectly with Spätburgunder Weiss Gekeltert
Original food and wine pairings with Spätburgunder Weiss Gekeltert
The Spätburgunder Weiss Gekeltert of Winery Baron von Maydell matches generally quite well with dishes of vegetarian such as recipes of vegan leek and tofu quiche.
Details and technical informations about Winery Baron von Maydell's Spätburgunder Weiss Gekeltert.
Discover the grape variety: Babic
This is an old indigenous variety that has been cultivated for a long time in Croatia, especially in central and southern Dalmatia. It can also be found in Hungary, in the former Yugoslavia to which Croatia belonged... in France it is almost unknown. It should be noted that it would be related with the dobricic and thus also with the plavac mali its son. Babic should not be confused with babica crni, another Croatian black grape variety.
Last vintages of this wine
The best vintages of Spätburgunder Weiss Gekeltert from Winery Baron von Maydell are 2016, 2019, 0, 2017 and 2015.
Informations about the Winery Baron von Maydell
The Winery Baron von Maydell is one of of the world's greatest estates. It offers 6 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
