Winery Ernst MingesRhodter Schlossberg im Holzfass Gereift 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 Rhodter Schlossberg im Holzfass Gereift Spätburgunder Trocken from the Winery Ernst Minges
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rhodter Schlossberg im Holzfass Gereift Spätburgunder Trocken of Winery Ernst Minges in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Rhodter Schlossberg im Holzfass Gereift Spätburgunder Trocken
Pairings that work perfectly with Rhodter Schlossberg im Holzfass Gereift Spätburgunder Trocken
Original food and wine pairings with Rhodter Schlossberg im Holzfass Gereift Spätburgunder Trocken
The Rhodter Schlossberg im Holzfass Gereift Spätburgunder Trocken of Winery Ernst Minges matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fillet of beef with morels, veal tagine with carrots and dried apricots or baked duck legs with potatoes.
Details and technical informations about Winery Ernst Minges's Rhodter Schlossberg im Holzfass Gereift Spätburgunder Trocken.
Discover the grape variety: Cabernet-Volos
An interspecific cross between Cabernet Sauvignon and Bianca obtained in Italy in 2002 by the University of Udine and the Institute of Applied Genetics. It can be found in Germany, Slovakia, ... in France it is almost unknown.
Informations about the Winery Ernst Minges
The Winery Ernst Minges is one of of the world's great estates. It offers 60 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
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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.
