Winery PierothOberbergener Vulkanfelsen Blauer Spätburgunder
Red wine
This wine generally goes well with vegetarian, poultry or beef.
Food and wine pairings with Oberbergener Vulkanfelsen Blauer Spätburgunder
Pairings that work perfectly with Oberbergener Vulkanfelsen Blauer Spätburgunder
Original food and wine pairings with Oberbergener Vulkanfelsen Blauer Spätburgunder
The Oberbergener Vulkanfelsen Blauer Spätburgunder of Winery Pieroth matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tournedos rossini, veal paupiettes with forestry sauce or duck baeckeoffe with christmas spices and dried fruits.
Details and technical informations about Winery Pieroth's Oberbergener Vulkanfelsen Blauer Spätburgunder.
Discover the grape variety: Pé de perdrix
This grape variety would be of Spanish origin, it was in this country mainly used as table grape. The Pé de perdrix has now completely disappeared. It should not be confused with the pied de perdrix, which is the red-tailed côt with black grapes.
Informations about the Winery Pieroth
The Winery Pieroth is one of wineries to follow in German Wine.. It offers 791 wines for sale in the of German Wine to come and discover on site or to buy online.
The wine region of German Wine
Germany's wine industry is most famous for world class Riesling produced aLong the Rhein and its tributary the Mosel. There is wide agreement that the white wines from the best sites and the most reputable producers are some of the greatest in the world. However the country's winemakers are proving convincingly that they can make great wine from other varieties, helped in Part by Climate change. For example, fine German Spätburgunder (Pinot Noir) is now emerging from various regions, particularly Baden, Pfalz and even the tiny Ahr Valley.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
