Winery PierothBlueline 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 Blueline Spätburgunder Trocken from the Winery Pieroth
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blueline Spätburgunder Trocken of Winery Pieroth in the region of Baden is a with a nice freshness.
Food and wine pairings with Blueline Spätburgunder Trocken
Pairings that work perfectly with Blueline Spätburgunder Trocken
Original food and wine pairings with Blueline Spätburgunder Trocken
The Blueline Spätburgunder Trocken of Winery Pieroth matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tagine with prunes and almonds, tête de veau sauce moi or rabbit with kriek and cherries.
Details and technical informations about Winery Pieroth's Blueline Spätburgunder Trocken.
Discover the grape variety: Sercial
Portuguese, an ancient grape variety cultivated in particular in the Minho region and on the island of Madeira. It should not be confused with the cerceal branco and cerceal du Dâo, which are also related to the ramisco, trincadeira from Alentejo, alvarelhâo from Douro, etc. The Sercial can be found in Portugal, Spain, Italy, Bulgaria, Ukraine, Crimea, Russia, Argentina, South Africa, ... little known in France.
Informations about the Winery Pieroth
The Winery Pieroth is one of wineries to follow in Baden.. It offers 791 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
