Winery Cultura ViniDornfelder - Spätburgunder Halbtrocken
Red wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Dornfelder - Spätburgunder Halbtrocken
Pairings that work perfectly with Dornfelder - Spätburgunder Halbtrocken
Original food and wine pairings with Dornfelder - Spätburgunder Halbtrocken
The Dornfelder - Spätburgunder Halbtrocken of Winery Cultura Vini matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal tagine with carrots, stuffed round zucchini or rabbit with beer and mustard.
Details and technical informations about Winery Cultura Vini's Dornfelder - Spätburgunder Halbtrocken.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Last vintages of this wine
The best vintages of Dornfelder - Spätburgunder Halbtrocken from Winery Cultura Vini are 0
Informations about the Winery Cultura Vini
The Winery Cultura Vini is one of of the world's great estates. It offers 70 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
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.
