Weingut BrandRed
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Red of Weingut Brand in the region of Pfalz often reveals types of flavors of cherry, green apple or red fruit and sometimes also flavors of raspberry, cranberry or tree fruit.
Food and wine pairings with Red
Pairings that work perfectly with Red
Original food and wine pairings with Red
The Red of Weingut Brand matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of small stuffed fish from nice, alsatian sauerkraut or rabbit on the barbecue.
Details and technical informations about Weingut Brand's Red.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Red from Weingut Brand are 2019, 2018
Informations about the Weingut Brand
The Weingut Brand is one of of the world's greatest estates. It offers 33 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
