Winery PierothUngsteiner Kobnert Blauer Spätburgunder Spätlese
Red wine
This wine generally goes well with vegetarian
Food and wine pairings with Ungsteiner Kobnert Blauer Spätburgunder Spätlese
Pairings that work perfectly with Ungsteiner Kobnert Blauer Spätburgunder Spätlese
Original food and wine pairings with Ungsteiner Kobnert Blauer Spätburgunder Spätlese
The Ungsteiner Kobnert Blauer Spätburgunder Spätlese of Winery Pieroth matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of homemade italian lasagna, lamb confit with new potatoes or baked leg of daguet or roe deer.
Details and technical informations about Winery Pieroth's Ungsteiner Kobnert Blauer Spätburgunder Spätlese.
Discover the grape variety: Barras
It most certainly originates from the Tarn region, a variety that has completely disappeared from the vineyard and is therefore on the way out. It was very difficult to find documentation concerning it, especially since there is a slight confusion with malpé. D.N.A. analyses processed by a specific software (U.M.R.-A.G.A.P. Montpellier) indicate that malpé is the result of a cross between cahours and fer.
Informations about the Winery Pieroth
The Winery Pieroth is one of wineries to follow in Pfalz.. It offers 791 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.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
