Winery Hechtsheim49 ° 50 ° Dornfelder - Merlot
Red wine
This wine is a blend of 2 varietals which are the Dornfelder and the Merlot.
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with 49 ° 50 ° Dornfelder - Merlot
Pairings that work perfectly with 49 ° 50 ° Dornfelder - Merlot
Original food and wine pairings with 49 ° 50 ° Dornfelder - Merlot
The 49 ° 50 ° Dornfelder - Merlot of Winery Hechtsheim matches generally quite well with dishes of beef or game (deer, venison) such as recipes of greek moussaka or grandma melanie's cassoulet.
Details and technical informations about Winery Hechtsheim's 49 ° 50 ° Dornfelder - Merlot.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Informations about the Winery Hechtsheim
The Winery Hechtsheim is one of of the world's great estates. It offers 43 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
