Winery HeilTrocken Im Barrique Gereift Spätburgunder
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 Trocken Im Barrique Gereift Spätburgunder from the Winery Heil
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trocken Im Barrique Gereift Spätburgunder of Winery Heil in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Trocken Im Barrique Gereift Spätburgunder
Pairings that work perfectly with Trocken Im Barrique Gereift Spätburgunder
Original food and wine pairings with Trocken Im Barrique Gereift Spätburgunder
The Trocken Im Barrique Gereift Spätburgunder of Winery Heil matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fleischnacka leaf, veal cutlets au gratin or stuffed rabbit in the oven.
Details and technical informations about Winery Heil's Trocken Im Barrique Gereift Spätburgunder.
Discover the grape variety: Muscaris
An interspecific cross between Solaris and Muscat à petits grains blancs, obtained in Freiburg (Germany) in 1987 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. Muscaris can be found in Germany, the Netherlands, Italy and France.
Informations about the Winery Heil
The Winery Heil is one of of the world's greatest estates. It offers 14 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: 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.
