Winery HareterBlaufränkisch Ohne
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or pasta.
Taste structure of the Blaufränkisch Ohne from the Winery Hareter
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blaufränkisch Ohne of Winery Hareter in the region of Weinland is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Blaufränkisch Ohne
Pairings that work perfectly with Blaufränkisch Ohne
Original food and wine pairings with Blaufränkisch Ohne
The Blaufränkisch Ohne of Winery Hareter matches generally quite well with dishes of beef, pasta or poultry such as recipes of rosbeef casserole mamie, pasta with shrimp or traditional tunisian couscous.
Details and technical informations about Winery Hareter's Blaufränkisch Ohne.
Discover the grape variety: Grec rouge
Most likely from the south of France, it is now an endangered variety.
Informations about the Winery Hareter
The Winery Hareter is one of of the world's great estates. It offers 26 wines for sale in the of Neusiedlersee to come and discover on site or to buy online.
The wine region of Neusiedlersee
The wine region of Neusiedlersee is located in the region of Burgenland of Weinland of Austria. We currently count 178 estates and châteaux in the of Neusiedlersee, producing 637 different wines in conventional, organic and biodynamic agriculture. The wines of Neusiedlersee go well with generally quite well with dishes .
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
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The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
