Winery HaweskoWunderschon Rosé
Pink wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with Wunderschon Rosé
Pairings that work perfectly with Wunderschon Rosé
Original food and wine pairings with Wunderschon Rosé
The Wunderschon Rosé of Winery Hawesko matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of stuffed pumpkin, tunisian sandwich or quiche with comté cheese and cured ham.
Details and technical informations about Winery Hawesko's Wunderschon Rosé.
Discover the grape variety: Spätburgunder
Elegant, structured reds with ruby colour ranging from light to intense, fine silky tannins and fresh acidity, showing signature aromas of red fruits (cherry, raspberry, strawberry), forest floor, spices, leather and earthy notes. Fine ageing potential, excelling on schist and volcanic soils. Star of the great German reds of Baden VDP, Palatinate VDP and Ahr VDP. German synonym for Pinot Noir, the Burgundian variety raised to high standards in Germany.
Informations about the Winery Hawesko
The Winery Hawesko is one of of the world's great estates. It offers 41 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
