Winery Dr. Pauly-BergweilerSpätburgunder 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 Dr. Pauly-Bergweiler
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Trocken of Winery Dr. Pauly-Bergweiler in the region of Mosel is a with a nice freshness.
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 Dr. Pauly-Bergweiler matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of oxtail with seed sauce, beef bourguignon with cookéo or duck breast with goat cheese and local ham.
Details and technical informations about Winery Dr. Pauly-Bergweiler's Spätburgunder Trocken.
Discover the grape variety: Tchilar
It is certainly one of the best grape varieties in Armenia, where it originates.
Last vintages of this wine
The best vintages of Spätburgunder Trocken from Winery Dr. Pauly-Bergweiler are 0
Informations about the Winery Dr. Pauly-Bergweiler
The Winery Dr. Pauly-Bergweiler is one of of the world's great estates. It offers 71 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
