Winery BrogsitterIris 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 Iris Spätburgunder from the Winery Brogsitter
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Iris Spätburgunder of Winery Brogsitter in the region of Ahr is a with a nice freshness.
Food and wine pairings with Iris Spätburgunder
Pairings that work perfectly with Iris Spätburgunder
Original food and wine pairings with Iris Spätburgunder
The Iris Spätburgunder of Winery Brogsitter matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of thai beef curry, filet mignon with prunes and white wine or rabbit in white wine (casserole).
Details and technical informations about Winery Brogsitter's Iris Spätburgunder.
Discover the grape variety: Courbu
Courbu noir is a grape variety that originated in France (South-West). 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 medium-sized bunches and small grapes. The Courbu noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac.
Informations about the Winery Brogsitter
The Winery Brogsitter is one of of the world's great estates. It offers 92 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).
News related to this wine
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The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
