Winery Fuchs JacobusHetzel Spätburgunder Trocken
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 Hetzel Spätburgunder Trocken from the Winery Fuchs Jacobus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hetzel Spätburgunder Trocken of Winery Fuchs Jacobus in the region of Nahe is a with a nice freshness.
Food and wine pairings with Hetzel Spätburgunder Trocken
Pairings that work perfectly with Hetzel Spätburgunder Trocken
Original food and wine pairings with Hetzel Spätburgunder Trocken
The Hetzel Spätburgunder Trocken of Winery Fuchs Jacobus matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of mexican beef tacos, alsatian wine pie or rabbit legs with fresh cream.
Details and technical informations about Winery Fuchs Jacobus's Hetzel Spätburgunder Trocken.
Discover the grape variety: Zéta
Aromatic whites made dry or as botrytised dessert wines, ranging from pale gold to amber, with an ample palate and fresh acidity showing yellow fruits (pear, apricot), white flowers, honey and Tokaj mineral notes. Very fine potential. Authorised in Tokaji Aszú and contributing to modern Tokaj cuvées. A 1951 Hungarian cross of Furmint × Bouvier.
Informations about the Winery Fuchs Jacobus
The Winery Fuchs Jacobus is one of of the world's great estates. It offers 45 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Homeland of a mineral Riesling of exceptional geological expression: lively, precise whites with notes of peach, citrus, green apple, gunflint and fine salinity, from taut dry to botrytised sweet. 75% whites, Riesling king (27%) complemented by round Pinot Gris and supple Pinot Blanc. Rising reds: silky Spätburgunder with red fruit, darker Dornfelder. 4,240 ha along the Nahe river, among the most diverse soils in Germany (180 formations).
The word of the wine: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
