
Winery Gebr. BertramSpätburgunder Trocken
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 Spätburgunder Trocken from the Winery Gebr. Bertram
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Trocken of Winery Gebr. Bertram in the region of Ahr is a with a nice freshness.
Food and wine pairings with Spätburgunder Trocken
Pairings that work perfectly with Spätburgunder Trocken
Original food and wine pairings with Spätburgunder Trocken
The Spätburgunder Trocken of Winery Gebr. Bertram matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of boeuf en daube, veal roast casserole or wild boar, roe deer or doe leg.
Details and technical informations about Winery Gebr. Bertram's Spätburgunder Trocken.
Discover the grape variety: Tinta Barroca
Most certainly Portuguese, more precisely in the Douro region where it is very present. It can be found in Spain, Portugal, South Africa, ... almost unknown in France, registered in the Official Catalogue of A2 list varieties.
Last vintages of this wine
The best vintages of Spätburgunder Trocken from Winery Gebr. Bertram are 0
Informations about the Winery Gebr. Bertram
The Winery Gebr. Bertram is one of of the world's greatest estates. It offers 17 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).
The word of the wine: Distinguished
Said of a fine, elegant wine that is outstanding in its category.














