Winery GiegerichTerra Buntsandstein 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 Terra Buntsandstein Spätburgunder from the Winery Giegerich
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terra Buntsandstein Spätburgunder of Winery Giegerich in the region of Franken is a with a nice freshness.
Food and wine pairings with Terra Buntsandstein Spätburgunder
Pairings that work perfectly with Terra Buntsandstein Spätburgunder
Original food and wine pairings with Terra Buntsandstein Spätburgunder
The Terra Buntsandstein Spätburgunder of Winery Giegerich matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef goulash, oriental stuffed vegetables or aiguillette of duck with honey.
Details and technical informations about Winery Giegerich's Terra Buntsandstein Spätburgunder.
Discover the grape variety: Manseng
Manseng noir is a grape variety that originated in France (South West). 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 bunches of medium to large size, and grapes of small to medium size. Manseng noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Terra Buntsandstein Spätburgunder from Winery Giegerich are 0
Informations about the Winery Giegerich
The Winery Giegerich is one of of the world's greatest estates. It offers 27 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
