Winery BlankenhornSchliengen 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 Schliengen Spätburgunder from the Winery Blankenhorn
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Schliengen Spätburgunder of Winery Blankenhorn in the region of Baden is a with a nice freshness.
Food and wine pairings with Schliengen Spätburgunder
Pairings that work perfectly with Schliengen Spätburgunder
Original food and wine pairings with Schliengen Spätburgunder
The Schliengen Spätburgunder of Winery Blankenhorn matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of stuffed beef rolls, filet mignon with prunes and white wine or leg of wild boar.
Details and technical informations about Winery Blankenhorn's Schliengen Spätburgunder.
Discover the grape variety: Bachet
Bachet noir is a grape variety that originated in France (Aube). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. Bachet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Blankenhorn
The Winery Blankenhorn is one of of the world's greatest estates. It offers 56 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.
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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.
