Winery BischoffingerEnselberg Réserve 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 Réserve Spätburgunder Trocken from the Winery Bischoffinger
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Enselberg Réserve Spätburgunder Trocken of Winery Bischoffinger in the region of Baden is a with a nice freshness.
Food and wine pairings with Enselberg Réserve Spätburgunder Trocken
Pairings that work perfectly with Enselberg Réserve Spätburgunder Trocken
Original food and wine pairings with Enselberg Réserve Spätburgunder Trocken
The Enselberg Réserve Spätburgunder Trocken of Winery Bischoffinger matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tibs (ethiopia), duck with orange or valencian paella - family recipe.
Details and technical informations about Winery Bischoffinger's Enselberg Réserve Spätburgunder Trocken.
Discover the grape variety: Carcajolo
Carcajolo blanc is a grape variety that originated in France (Corsica). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches, and grapes of medium to large size. The white Carcajolo can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
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: 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.
