Winery Weingut MeßmerCuvée Julius Weber Trocken
Red wine
This wine generally goes well with vegetarian, poultry or beef.
Wine flavors and olphactive analysis
Food and wine pairings with Cuvée Julius Weber Trocken
Pairings that work perfectly with Cuvée Julius Weber Trocken
Original food and wine pairings with Cuvée Julius Weber Trocken
The Cuvée Julius Weber Trocken of Winery Weingut Meßmer matches generally quite well with dishes of beef, lamb or spicy food such as recipes of quick and easy monkfish tail, chakchouka or marinade for chicken brochettes.
Details and technical informations about Winery Weingut Meßmer's Cuvée Julius Weber Trocken.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Cuvée Julius Weber Trocken from Winery Weingut Meßmer are 2011, 0
Informations about the Winery Weingut Meßmer
The Winery Weingut Meßmer is one of of the world's great estates. It offers 75 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
