Winery Einig-ZenzenDornfelder lieblich
Red wine
In the mouth this red wine is a .
This wine generally goes well with pork, poultry or veal.
Taste structure of the Dornfelder lieblich from the Winery Einig-Zenzen
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dornfelder lieblich of Winery Einig-Zenzen in the region of Rheinhessen is a .
Food and wine pairings with Dornfelder lieblich
Pairings that work perfectly with Dornfelder lieblich
Original food and wine pairings with Dornfelder lieblich
The Dornfelder lieblich of Winery Einig-Zenzen matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with shrimp, veal chop with rosemary or rabbit with prunes.
Details and technical informations about Winery Einig-Zenzen's Dornfelder lieblich.
Discover the grape variety: Dornfelder
Intensely coloured, fruity reds with a dense purple robe, soft tannins and a generous palate, with aromas of black cherry, blackberry, plum and floral notes. Made as light easy-drinking reds, popular semi-dry cuvées and more structured barrel-aged versions. The second most planted red variety in Germany (Palatinate, Rheinhessen, Württemberg). Cross of helfensteiner × heroldrebe created in 1955 in Weinsberg by August Herold.
Last vintages of this wine
The best vintages of Dornfelder lieblich from Winery Einig-Zenzen are 0
Informations about the Winery Einig-Zenzen
The Winery Einig-Zenzen is one of of the world's great estates. It offers 56 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
