Winery Ernst TriebaumerRust Blaufränkisch Trocken
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or pasta.
Taste structure of the Rust Blaufränkisch Trocken from the Winery Ernst Triebaumer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rust Blaufränkisch Trocken of Winery Ernst Triebaumer in the region of Weinland is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Rust Blaufränkisch Trocken of Winery Ernst Triebaumer in the region of Weinland often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Rust Blaufränkisch Trocken
Pairings that work perfectly with Rust Blaufränkisch Trocken
Original food and wine pairings with Rust Blaufränkisch Trocken
The Rust Blaufränkisch Trocken of Winery Ernst Triebaumer matches generally quite well with dishes of beef, pasta or poultry such as recipes of navarin of lamb, pasta with vegetables or potjevleesch.
Details and technical informations about Winery Ernst Triebaumer's Rust Blaufränkisch Trocken.
Discover the grape variety: Heroldrebe
Light, fruity reds with intense ruby colour, silky tannins and a supple palate, showing simple aromas of red fruits (cherry, raspberry), plum, soft spices and floral notes. A thirst-quenching style to drink young. Now marginal in Germany, preserved for its genetic value in varietal collections and as a parent of Dornfelder (with Helfensteiner). German variety created in 1929 at Weinsberg (Portugieser × Blaufränkisch).
Last vintages of this wine
The best vintages of Rust Blaufränkisch Trocken from Winery Ernst Triebaumer are 2013, 2015, 2012, 0 and 2016.
Informations about the Winery Ernst Triebaumer
The Winery Ernst Triebaumer is one of of the world's great estates. It offers 26 wines for sale in the of Burgenland to come and discover on site or to buy online.
The wine region of Burgenland
Cradle of great Austrian reds. Signature Blaufränkisch: structured, spicy reds with black fruits (blackberry, black cherry), firm tannins and lively acidity, mineral profile. More supple Zweigelt on red fruit. Lively Welschriesling, peppery Grüner Veltliner, round Chardonnay whites.
The wine region of Weinland
Vast German-speaking region in north-eastern Switzerland, the country's largest production area. Signature Pinot Noir (Blauburgunder): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Elegant, delicate style, often barrel-aged. Also light, floral Müller-Thurgau (Riesling-Sylvaner), lively, lemony native Räuschling, ample Pinot Gris.
The word of the wine: Bordeaux barrel
Barrels of 220 to 225 litres. The toasting of the barrel to bend the staves (curved boards used to make the barrels) can vary according to the coopers and the demand. A gentle and slow toasting has little effect on the aromas. On the other hand, a strong toasting gives aromas of coffee or cocoa which will influence the taste of the wine. A wine barrel has already been aged for a year and has less impact on the wine than a new barrel.
