Winery WeckbeckerHatzenporter Kirchberg 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 Hatzenporter Kirchberg Spätburgunder Trocken from the Winery Weckbecker
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hatzenporter Kirchberg Spätburgunder Trocken of Winery Weckbecker in the region of Mosel is a with a nice freshness.
Food and wine pairings with Hatzenporter Kirchberg Spätburgunder Trocken
Pairings that work perfectly with Hatzenporter Kirchberg Spätburgunder Trocken
Original food and wine pairings with Hatzenporter Kirchberg Spätburgunder Trocken
The Hatzenporter Kirchberg Spätburgunder Trocken of Winery Weckbecker matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tournedos rossini, veal breast with new vegetables or salmon and goat cheese quiche.
Details and technical informations about Winery Weckbecker's Hatzenporter Kirchberg Spätburgunder Trocken.
Discover the grape variety: Villaris
Complex interspecific crossing between the sirius and the white villard obtained in 1984 by Rudolf Eibach and Reinhard Topfer at the Federal Research Center Geilweilerhof in Sielbeldingen (Germany). The Villaris can be found in Germany, the Netherlands, England, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Hatzenporter Kirchberg Spätburgunder Trocken from Winery Weckbecker are 0
Informations about the Winery Weckbecker
The Winery Weckbecker is one of of the world's great estates. It offers 25 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
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.
