Winery Franz KellerA Schlossberg Spätburgunder
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 A Schlossberg Spätburgunder from the Winery Franz Keller
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the A Schlossberg Spätburgunder of Winery Franz Keller in the region of Baden is a with a nice freshness.
Food and wine pairings with A Schlossberg Spätburgunder
Pairings that work perfectly with A Schlossberg Spätburgunder
Original food and wine pairings with A Schlossberg Spätburgunder
The A Schlossberg Spätburgunder of Winery Franz Keller matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of traditional hungarian goulash, sarthe pot or magret with pepper.
Details and technical informations about Winery Franz Keller's A Schlossberg Spätburgunder.
Discover the grape variety: Molinera gorda
An ancient table grape of Spanish origin. Little known in France, it can still be found in Italy, Australia, the United States (California), Mexico where it is grown in pergolas, etc. It should not be confused with the molinara grown and known in Italy.
Last vintages of this wine
The best vintages of A Schlossberg Spätburgunder from Winery Franz Keller are 2013, 0
Informations about the Winery Franz Keller
The Winery Franz Keller is one of of the world's great estates. It offers 90 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).
