Winery Franz KellerKaiserstuhl 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 Kaiserstuhl Spätburgunder from the Winery Franz Keller
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kaiserstuhl Spätburgunder of Winery Franz Keller in the region of Baden is a with a nice freshness.
Food and wine pairings with Kaiserstuhl Spätburgunder
Pairings that work perfectly with Kaiserstuhl Spätburgunder
Original food and wine pairings with Kaiserstuhl Spätburgunder
The Kaiserstuhl Spätburgunder of Winery Franz Keller matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fondue bourguignonne and accompanying sauces, roast veal grand-mère madou or roast duck breast stuffed with foie gras confit.
Details and technical informations about Winery Franz Keller's Kaiserstuhl Spätburgunder.
Discover the grape variety: Ribolla gialla
A very old grape variety that has been cultivated for a long time in Italy, more precisely in the Friuli region. It can also be found in Slovenia, Greece (island of Cephalonia), in the United States (California), ... and it should not be confused with the robola or rombola aspri cultivated in Greece (Ionian islands).
Last vintages of this wine
The best vintages of Kaiserstuhl Spätburgunder from Winery Franz Keller are 2013, 2014, 0, 2016 and 2012.
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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
