Winery HenkellBrut Vintage
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot blanc.
This wine generally goes well with pork, vegetarian or poultry.
The Brut Vintage of the Winery Henkell is in the top 20 of wines of German Wine.
Wine flavors and olphactive analysis
On the nose the Brut Vintage of Winery Henkell in the region of German Wine often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Brut Vintage
Pairings that work perfectly with Brut Vintage
Original food and wine pairings with Brut Vintage
The Brut Vintage of Winery Henkell matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of green lentils strasbourg style, skate with capers or seafood pie.
Details and technical informations about Winery Henkell's Brut Vintage.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Brut Vintage from Winery Henkell are 2015, 2013, 2012, 2008 and 2014.
Informations about the Winery Henkell
The Winery Henkell is one of of the world's greatest estates. It offers 19 wines for sale in the of German Wine to come and discover on site or to buy online.
The wine region of German Wine
World benchmark country for Riesling, ~103,000 ha across 13 regions along the Rhine. King Riesling (~23%): chiselled, mineral whites with signature notes of citrus, white peach, green apple, white flowers, honey and a petrolly age touch, crisp acidity - from taut dry (Trocken) to noble sweets (Auslese, Beerenauslese, Eiswein). Also fine, silky Spätburgunder (Pinot Noir), supple Müller-Thurgau, ample Silvaner, dense Dornfelder. Mosel, Pfalz and Rheingau as stars.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
