Winery Blue NunSweet Red
Sweet wine
This wine is a blend of 2 varietals which are the Dornfelder and the Pinot noir.
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Sweet Red
Pairings that work perfectly with Sweet Red
Original food and wine pairings with Sweet Red
The Sweet Red of Winery Blue Nun matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of sauté of veal with carrots, very simple spaghetti carbonara or rabbit with onions and mustard.
Details and technical informations about Winery Blue Nun's Sweet Red.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Informations about the Winery Blue Nun
The Winery Blue Nun is one of of the world's great estates. It offers 53 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
