Winery KünstlerSpätburgunder Hochheimer Hölle 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 Spätburgunder Hochheimer Hölle Trocken from the Winery Künstler
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Hochheimer Hölle Trocken of Winery Künstler in the region of Rheingau is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Spätburgunder Hochheimer Hölle Trocken of Winery Künstler in the region of Rheingau often reveals types of flavors of oaky, non oak or oak and sometimes also flavors of red fruit.
Food and wine pairings with Spätburgunder Hochheimer Hölle Trocken
Pairings that work perfectly with Spätburgunder Hochheimer Hölle Trocken
Original food and wine pairings with Spätburgunder Hochheimer Hölle Trocken
The Spätburgunder Hochheimer Hölle Trocken of Winery Künstler matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of braised beef with guinness, home-made coq au vin or duck legs with confit potatoes.
Details and technical informations about Winery Künstler's Spätburgunder Hochheimer Hölle Trocken.
Discover the grape variety: Béclan noir
Native variety of Franche Comté, formerly grown in Beaujolais. It is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Spätburgunder Hochheimer Hölle Trocken from Winery Künstler are 2016, 2014, 2015
Informations about the Winery Künstler
The Winery Künstler is one of of the world's great estates. It offers 99 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.
News related to this wine
An overview of Saint-Véran appellation
Let’s have a look at Saint-Véran vineyard and discover the magnificent and very diverse landscapes of this appellation situated in the South of Bourgogne. Saint-Véran is one of the 5 Village appellations with Pouilly-Fuissé, Pouilly-Vinzelles, Pouilly-Loché and Viré-Clessé. Like them, it produces only white wines from the Chardonnay grape. What makes it special is that the vineyard is cut in two dinstinct parts by the vineyard of Pouilly-Fuissé. As anywhere else in the vineyard in Bourgogn ...
An overview of Irancy appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of the magnificient vineyard of Irancy. Forgotten for too long, this appellation in back on the front of the scene. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #VinsBourgogne #Iranc ...
The Irancy appellation seen by Nicolas Ferrari
Nicolas Ferrari, from Domaine Ferrari, explains how the Irancy Village appellation has been created over the years. He also reveal the ageing capacity of the appellation and invites us to be patient “ Our patience is always rewarded with an Irancy”. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
