Brunnenhof Weingut StruppMosel 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 Mosel Spätburgunder Trocken from the Brunnenhof Weingut Strupp
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mosel Spätburgunder Trocken of Brunnenhof Weingut Strupp in the region of Mosel is a with a nice freshness.
Food and wine pairings with Mosel Spätburgunder Trocken
Pairings that work perfectly with Mosel Spätburgunder Trocken
Original food and wine pairings with Mosel Spätburgunder Trocken
The Mosel Spätburgunder Trocken of Brunnenhof Weingut Strupp matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of boeuf lôc lac (cambodia), roast veal with milk and rosemary or duck with olives.
Details and technical informations about Brunnenhof Weingut Strupp's Mosel Spätburgunder Trocken.
Discover the grape variety: Perlaut
A cross between Cinsaut and Csaba pearl obtained in 1956, registered in the Official Catalogue of Table Grape Varieties, list A1.
Informations about the Brunnenhof Weingut Strupp
The Brunnenhof Weingut Strupp is one of of the world's greatest estates. It offers 17 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
