Winery SGJ 1936Spätburgunder 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 Trocken from the Winery SGJ 1936
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Trocken of Winery SGJ 1936 in the region of Baden is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Spätburgunder Trocken of Winery SGJ 1936 in the region of Baden often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Spätburgunder Trocken
Pairings that work perfectly with Spätburgunder Trocken
Original food and wine pairings with Spätburgunder Trocken
The Spätburgunder Trocken of Winery SGJ 1936 matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of barbecue burger, veal blanquette à l'ancienne or canned duck confit.
Details and technical informations about Winery SGJ 1936's Spätburgunder Trocken.
Discover the grape variety: Bogdanusa
This grape variety was formerly cultivated in Croatia, more precisely on the island of Hvar in southern Dalmatia. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Spätburgunder Trocken from Winery SGJ 1936 are 2018, 2016, 2017, 2013 and 2014.
Informations about the Winery SGJ 1936
The Winery SGJ 1936 is one of of the world's greatest estates. It offers 8 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.
News related to this wine
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The word of the wine: Feedback
Perception of the aromas in the mouth by the retro-nasal way.
