Winery DurbacherEdelmann Trocken Sekt
Sparkling wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Edelmann Trocken Sekt
Pairings that work perfectly with Edelmann Trocken Sekt
Original food and wine pairings with Edelmann Trocken Sekt
The Edelmann Trocken Sekt of Winery Durbacher matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of chicken supreme with morels, roast pork with milk or duck confit (canned).
Details and technical informations about Winery Durbacher's Edelmann Trocken Sekt.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Edelmann Trocken Sekt from Winery Durbacher are 2018, 2015, 0, 2016
Informations about the Winery Durbacher
The Winery Durbacher is one of of the world's great estates. It offers 84 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
