Winery Erben Karl DillingerSpätburgunder Feinherb Rosé
Pink wine
This wine generally goes well with vegetarian
Food and wine pairings with Spätburgunder Feinherb Rosé
Pairings that work perfectly with Spätburgunder Feinherb Rosé
Original food and wine pairings with Spätburgunder Feinherb Rosé
The Spätburgunder Feinherb Rosé of Winery Erben Karl Dillinger matches generally quite well with dishes of vegetarian such as recipes of zucchini quiche.
Details and technical informations about Winery Erben Karl Dillinger's Spätburgunder Feinherb Rosé.
Discover the grape variety: Baco noir
It is the only vinifera-riparia that has been commercialized. It is the result of crossing the folle blanche with the riparia grand glabre created in 1902 by François Baco. Depending on the region, we can still find some small plots of black Baco vines often mixed with other varieties. You will also find trellises or arbors installed a long time ago in front of old houses and still maintained in a more than remarkable way thanks to the great vigour of this variety. It should be noted that there is also a white baco resulting from the crossing of the folle blanche by the noah and resembling much the latter.
Informations about the Winery Erben Karl Dillinger
The Winery Erben Karl Dillinger is one of of the world's great estates. It offers 23 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
