Winery Heilbronn - Clevner

Winery HeilbronnClevner

The Clevner of Winery Heilbronn is a red wine from the region of Württemberg.
This wine generally goes well with vegetarian

Food and wine pairings with Clevner

Pairings that work perfectly with Clevner

Original food and wine pairings with Clevner

The Clevner of Winery Heilbronn matches generally quite well with dishes of vegetarian such as recipes of salmon and goat cheese quiche.

Details and technical informations about Winery Heilbronn's Clevner.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Carmenère

Velvety, deep reds with a dark robe and round tannins, showing aromas of blackberry, plum, ripe red pepper, dark chocolate, coffee and gentle spice. Warm, supple finish. Absolute star of Chile (Colchagua, Cachapoal, Maipo) where it was rediscovered in 1994, long confused with Merlot. A historic Bordeaux variety that nearly vanished after phylloxera, a cross of Cabernet Franc × Gros Cabernet.

Informations about the Winery Heilbronn

The winery offers 119 different wines.
Its wines get an average rating of 3.5.
It is in the top 40 of the best estates in the region
It is located in Württemberg

The Winery Heilbronn is one of of the world's great estates. It offers 94 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 45000 of of Germany wines
In the top 3000 of of Württemberg wines
In the top 400000 of red wines
In the top 700000 wines of the world

The wine region of Württemberg

Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.

The word of the wine: Residual sugars

Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.

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