Winery EnkKarthäuser Spätburgunder 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 Karthäuser Spätburgunder Trocken from the Winery Enk
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Karthäuser Spätburgunder Trocken of Winery Enk in the region of Nahe is a with a nice freshness.
Food and wine pairings with Karthäuser Spätburgunder Trocken
Pairings that work perfectly with Karthäuser Spätburgunder Trocken
Original food and wine pairings with Karthäuser Spätburgunder Trocken
The Karthäuser Spätburgunder Trocken of Winery Enk matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tata simone's dumplings, moroccan style veal brochette or rabbit legs with mushrooms.
Details and technical informations about Winery Enk's Karthäuser Spätburgunder Trocken.
Discover the grape variety: Vidal blanc
An interspecific cross obtained by Jean-Louis Vidal, between Ugni Blanc and 4986 Seibel or Golden Ray, its foliage reminiscent of that of Ugni Blanc. It can be found in the United States and Canada, but is little known in France.
Informations about the Winery Enk
The Winery Enk is one of of the world's great estates. It offers 38 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
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.
