Winery FreyAigi 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 Aigi Spätburgunder Trocken from the Winery Frey
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aigi Spätburgunder Trocken of Winery Frey in the region of Baden is a with a nice freshness.
Food and wine pairings with Aigi Spätburgunder Trocken
Pairings that work perfectly with Aigi Spätburgunder Trocken
Original food and wine pairings with Aigi Spätburgunder Trocken
The Aigi Spätburgunder Trocken of Winery Frey matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of burger roll, tunisian pasta or duck breast with orange sauce.
Details and technical informations about Winery Frey's Aigi Spätburgunder Trocken.
Discover the grape variety: Queen
Intraspecific crossing obtained in 1954 in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing the Hamburg Muscat with the Sultana.
Last vintages of this wine
The best vintages of Aigi Spätburgunder Trocken from Winery Frey are 0
Informations about the Winery Frey
The Winery Frey is one of of the world's greatest estates. It offers 27 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
