Winery AllendorfAssmannshäuser 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 Assmannshäuser Spätburgunder Trocken from the Winery Allendorf
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Assmannshäuser Spätburgunder Trocken of Winery Allendorf in the region of Rheingau is a with a nice freshness.
Food and wine pairings with Assmannshäuser Spätburgunder Trocken
Pairings that work perfectly with Assmannshäuser Spätburgunder Trocken
Original food and wine pairings with Assmannshäuser Spätburgunder Trocken
The Assmannshäuser Spätburgunder Trocken of Winery Allendorf matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of veal shank with mushrooms, veal tagine with potatoes and olives or rabbit legs with mushrooms.
Details and technical informations about Winery Allendorf's Assmannshäuser Spätburgunder Trocken.
Discover the grape variety: Gold
Intraspecific crossing between A 3-94 (Hamburg Muscat x Sultana) and California K 3-78 (Hamburg Muscat x Queen of the Vines) obtained in the United States (California) in 1958 by Harold Paul Olmo (1909/2006). It can also be found in Greece, Cyprus, etc.
Last vintages of this wine
The best vintages of Assmannshäuser Spätburgunder Trocken from Winery Allendorf are 2016
Informations about the Winery Allendorf
The Winery Allendorf is one of of the world's great estates. It offers 95 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Rheingau is one of the most important of Germany's 13 Anbaugebiete wine regions. However it is far from the biggest; with 3,076 hectares (7,600 acres) of Vineyard">Vineyards documented in 2012, its output is around one tenth of that from the Pfalz and Rheinhessen regions. Located on the Rhine a 20-minute drive west of Frankfurt, the -gau suffix denotes that it was once a county of the Frankish Empire. The classic Rheingau wine is a DryRiesling with pronounced Acidity and aromas of citrus fruits and smoke-tinged minerality – typically more "masculine" than its equivalent from the Mosel.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
