Winery BösSpätburgunder
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 from the Winery Bös
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder of Winery Bös in the region of Baden is a with a nice freshness.
Food and wine pairings with Spätburgunder
Pairings that work perfectly with Spätburgunder
Original food and wine pairings with Spätburgunder
The Spätburgunder of Winery Bös matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of cicadas at the chib, chicken bonne femme or duck breast with honey, potato and onion with garlic.
Details and technical informations about Winery Bös's Spätburgunder.
Discover the grape variety: Aubin
Simple, fresh dry whites with a pale golden hue, a supple palate with moderate acidity and discreet aromas of citrus and white flowers. Discreet Lorraine profile. Sensitive to powdery mildew and close to extinction, preserved by growers of the Côtes-de-Toul AOC and part of the Lorraine wine heritage, contributing to limited identity cuvées. White Lorraine autochthonous variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Spätburgunder from Winery Bös are 0
Informations about the Winery Bös
The Winery Bös is one of of the world's greatest estates. It offers 25 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
