Winery Gerhard HauckMaikammer Heiligenberg Cabernet Sauvignon Trocken
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Maikammer Heiligenberg Cabernet Sauvignon Trocken
Pairings that work perfectly with Maikammer Heiligenberg Cabernet Sauvignon Trocken
Original food and wine pairings with Maikammer Heiligenberg Cabernet Sauvignon Trocken
The Maikammer Heiligenberg Cabernet Sauvignon Trocken of Winery Gerhard Hauck matches generally quite well with dishes of beef, lamb or spicy food such as recipes of american fillet (belgian-style beef tartar), lamb mouse confit in wine or hake fillet with curry.
Details and technical informations about Winery Gerhard Hauck's Maikammer Heiligenberg Cabernet Sauvignon Trocken.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Gerhard Hauck
The Winery Gerhard Hauck is one of of the world's greatest estates. It offers 19 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
