Winery Cleebronn & GüglingenHerzog C 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 Herzog C Spätburgunder trocken from the Winery Cleebronn & Güglingen
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Herzog C Spätburgunder trocken of Winery Cleebronn & Güglingen in the region of Württemberg is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Herzog C Spätburgunder trocken
Pairings that work perfectly with Herzog C Spätburgunder trocken
Original food and wine pairings with Herzog C Spätburgunder trocken
The Herzog C Spätburgunder trocken of Winery Cleebronn & Güglingen matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of couscous without couscous maker, veal cutlets with savoy tomme or rabbit with mustard in a casserole.
Details and technical informations about Winery Cleebronn & Güglingen's Herzog C Spätburgunder trocken.
Discover the grape variety: Terret Noir
Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Signature aromas of red fruits (cherry, raspberry), soft spices and garrigue notes. Elegant, refreshing southern profile. One of the 13 authorised grapes of Châteauneuf-du-Pape AOC, also present in Côtes-du-Rhône and Languedoc. Black-skinned mutation of Terret, a native French grape of Languedoc and the Rhône Valley.
Last vintages of this wine
The best vintages of Herzog C Spätburgunder trocken from Winery Cleebronn & Güglingen are 0, 2017
Informations about the Winery Cleebronn & Güglingen
The Winery Cleebronn & Güglingen is one of of the world's great estates. It offers 96 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
