Winery E. Maria GerhardtRot
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 Rot from the Winery E. Maria Gerhardt
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rot of Winery E. Maria Gerhardt in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Rot
Pairings that work perfectly with Rot
Original food and wine pairings with Rot
The Rot of Winery E. Maria Gerhardt matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of kafta bil saniyeh (lebanese dish), veal shank in a pot au feu with star anise or rabbit with prunes.
Details and technical informations about Winery E. Maria Gerhardt's Rot.
Discover the grape variety: Schioppettino
A very old grape variety that most likely originated in the Friuli Valley in northeastern Italy. Almost unknown in France, it can be found in Slovenia, in the United States (California, etc.), etc. It is not related to ribolla gialla.
Last vintages of this wine
The best vintages of Rot from Winery E. Maria Gerhardt are 2013
Informations about the Winery E. Maria Gerhardt
The Winery E. Maria Gerhardt is one of of the world's greatest estates. It offers 80 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
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The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
