Winery Graf AdelmannBrüssele 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 Brüssele Spätburgunder Trocken from the Winery Graf Adelmann
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brüssele Spätburgunder Trocken of Winery Graf Adelmann in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Brüssele Spätburgunder Trocken
Pairings that work perfectly with Brüssele Spätburgunder Trocken
Original food and wine pairings with Brüssele Spätburgunder Trocken
The Brüssele Spätburgunder Trocken of Winery Graf Adelmann matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of pork chops with potatoes, veal tagine with artichokes and lemons or rabbit good woman.
Details and technical informations about Winery Graf Adelmann's Brüssele Spätburgunder Trocken.
Discover the grape variety: Reichensteiner
Intraspecific crossing between the müller-thurgau and a variety resulting from the crossing (madeleine angevine x calabre blanc) obtained in Germany in 1939 by Heinrich Birk (1898-1973). It can be found in France (Alsace, etc.), Great Britain, the Netherlands, Germany, Belgium, Switzerland, New Zealand, etc.
Last vintages of this wine
The best vintages of Brüssele Spätburgunder Trocken from Winery Graf Adelmann are 0, 2014
Informations about the Winery Graf Adelmann
The Winery Graf Adelmann is one of of the world's great estates. It offers 66 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
