Winery Franz HahnLinemops Trocken
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Mitos, the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Linemops Trocken of Winery Franz Hahn in the region of Pfalz often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Linemops Trocken
Pairings that work perfectly with Linemops Trocken
Original food and wine pairings with Linemops Trocken
The Linemops Trocken of Winery Franz Hahn matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of delicious bourguignon, lamb keftas or rabbit with green olives.
Details and technical informations about Winery Franz Hahn's Linemops Trocken.
Discover the grape variety: Cabernet-Mitos
Intensely coloured, structured reds with an almost black ink-dark robe, firm tannins and a dense palate, showing aromas of black fruits (blackberry, blackcurrant), plum, spices, violet and balsamic notes. Teinturier variety (coloured flesh) used primarily in blends to reinforce colour and structure of German reds: Württemberg, Palatinate (Pfalz) and Baden. German hybrid created in 1970 at Weinsberg (blaufränkisch × teinturier-Bouschet).
Last vintages of this wine
The best vintages of Linemops Trocken from Winery Franz Hahn are 2017, 2015, 0, 2016 and 2018.
Informations about the Winery Franz Hahn
The Winery Franz Hahn is one of of the world's greatest estates. It offers 49 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
