Winery EngelwyBlauburgunder
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 Blauburgunder from the Winery Engelwy
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blauburgunder of Winery Engelwy in the region of Thurgau is a with a nice freshness.
Food and wine pairings with Blauburgunder
Pairings that work perfectly with Blauburgunder
Original food and wine pairings with Blauburgunder
The Blauburgunder of Winery Engelwy matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of veal shank with mushrooms, braised veal heart with carrots or rabbit with white wine.
Details and technical informations about Winery Engelwy's Blauburgunder.
Discover the grape variety: Picolit blanc
A very old grape variety, probably already known to the Romans, and most certainly of Italian origin, from Friuli to be precise. The Hungarian Keknyelu is said to be the same variety, but this remains to be confirmed. It is almost unknown in France and even in the wine world, perhaps because of its low production and its sensitivity to various diseases. It should be noted that it is not related to the black picolit.
Informations about the Winery Engelwy
The Winery Engelwy is one of of the world's great estates. It offers 18 wines for sale in the of Thurgau to come and discover on site or to buy online.
The wine region of Thurgau
The wine region of Thurgau of Switzerland. Wineries and vineyards like the Domaine Weingut Lenz or the Domaine Weingut Lenz produce mainly wines red, white and pink. The most planted grape varieties in the region of Thurgau are Pinot noir, Müller-Thurgau and Cabernet-Jura, they are then used in wines in blends or as a single variety. On the nose of Thurgau often reveals types of flavors of oaky, vanilla or non oak and sometimes also flavors of oak, spices or red fruit.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
