Winery Berthold SchmachtenbergerSpätburgunder Greif
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 Spätburgunder Greif from the Winery Berthold Schmachtenberger
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Greif of Winery Berthold Schmachtenberger in the region of Franken is a with a nice freshness.
Food and wine pairings with Spätburgunder Greif
Pairings that work perfectly with Spätburgunder Greif
Original food and wine pairings with Spätburgunder Greif
The Spätburgunder Greif of Winery Berthold Schmachtenberger matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of stuffed zucchini, veal paupiettes with mushrooms or duck leg confit in cider.
Details and technical informations about Winery Berthold Schmachtenberger's Spätburgunder Greif.
Discover the grape variety: Kangun
Lively, aromatic dry whites with a pale golden robe and a lean, refreshing palate, with signature aromas of citrus (lemon, grapefruit), white flowers, white-fleshed fruits and mineral high-altitude notes. A refreshing Caucasian profile. Component of Armenian dry whites and the Armenian Ararat brandy, representing the viticultural identity of the Caucasus. Native Armenian white grape, mainly grown in the Ararat Valley.
Informations about the Winery Berthold Schmachtenberger
The Winery Berthold Schmachtenberger is one of of the world's greatest estates. It offers 22 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
