Winery BischoffingerEnselberg Spätburgunder 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 Enselberg Spätburgunder Trocken from the Winery Bischoffinger
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Enselberg Spätburgunder Trocken of Winery Bischoffinger in the region of Baden is a with a nice freshness.
Food and wine pairings with Enselberg Spätburgunder Trocken
Pairings that work perfectly with Enselberg Spätburgunder Trocken
Original food and wine pairings with Enselberg Spätburgunder Trocken
The Enselberg Spätburgunder Trocken of Winery Bischoffinger matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of flemish beer stew, sauté of veal with olives (corsica) or rabbit with white wine.
Details and technical informations about Winery Bischoffinger's Enselberg Spätburgunder Trocken.
Discover the grape variety: Orion
Interspecific crossing between the optima and the white Villard obtained in 1964 and in Germany by Gerhardt Erich Allweldt (1927-2005). It can be found in Germany, Denmark, the Netherlands, Switzerland, Sweden, Russia, ... not or little known in France.
Last vintages of this wine
The best vintages of Enselberg Spätburgunder Trocken from Winery Bischoffinger are 0
Informations about the Winery Bischoffinger
The Winery Bischoffinger is one of of the world's great estates. It offers 95 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
