Winery Freiherr von GleichensteinBaron Philipp
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 Baron Philipp from the Winery Freiherr von Gleichenstein
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baron Philipp of Winery Freiherr von Gleichenstein in the region of Baden is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Baron Philipp of Winery Freiherr von Gleichenstein in the region of Baden often reveals types of flavors of earth, oak.
Food and wine pairings with Baron Philipp
Pairings that work perfectly with Baron Philipp
Original food and wine pairings with Baron Philipp
The Baron Philipp of Winery Freiherr von Gleichenstein matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef bourguignon with cookéo, veal paupiettes with mushrooms or medallions of monkfish with citrus fruits.
Details and technical informations about Winery Freiherr von Gleichenstein's Baron Philipp.
Discover the grape variety: Ignéa
Intraspecific cross between Delizia di Vaprio (46A Pirovano) and Angelo Pirovano ( 2 Pirovano) obtained in Italy by Angelo Pirovano. This variety is registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Baron Philipp from Winery Freiherr von Gleichenstein are 2010, 0
Informations about the Winery Freiherr von Gleichenstein
The Winery Freiherr von Gleichenstein is one of of the world's greatest estates. It offers 64 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
