Winery Siebe DupfRebmeister Blauburgunder
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 Rebmeister Blauburgunder from the Winery Siebe Dupf
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rebmeister Blauburgunder of Winery Siebe Dupf in the region of Eastern Switzerland is a with a nice freshness.
Food and wine pairings with Rebmeister Blauburgunder
Pairings that work perfectly with Rebmeister Blauburgunder
Original food and wine pairings with Rebmeister Blauburgunder
The Rebmeister Blauburgunder of Winery Siebe Dupf matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of cataplana with seafood, osso bucco of veal or rack of lamb with herbs.
Details and technical informations about Winery Siebe Dupf's Rebmeister Blauburgunder.
Discover the grape variety: Phoenix
Interspecific cross between the white bacchus and the white Villard obtained in 1964 by Gerhardt Erich Alleweldt (1927/2005) at the Geilweilerhof Station in Siebeldingen, Germany. It should be noted that the sirius and the staufer were also born from these same parents. Phoenix is little known even in France, although it is registered in the Official Catalogue of varieties of table grapes on the A2 list.
Informations about the Winery Siebe Dupf
The Winery Siebe Dupf is one of of the world's great estates. It offers 57 wines for sale in the of Eastern Switzerland to come and discover on site or to buy online.
The wine region of Eastern Switzerland
St. Gallen is a German-speaking Canton of eastern Switzerland with a corresponding AOC. Much of the winegrowing that does occur within its borders takes place in the Rheintal region (the upper Rhein Valley) whose name often appears more prominently on labels. However, even here, wine production is not the dominant land-based industry.
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The word of the wine: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
