Winery Heinrich GundlachLowich Blauer 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 Lowich Blauer Spätburgunder from the Winery Heinrich Gundlach
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lowich Blauer Spätburgunder of Winery Heinrich Gundlach in the region of Nahe is a with a nice freshness.
Food and wine pairings with Lowich Blauer Spätburgunder
Pairings that work perfectly with Lowich Blauer Spätburgunder
Original food and wine pairings with Lowich Blauer Spätburgunder
The Lowich Blauer Spätburgunder of Winery Heinrich Gundlach matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of alsatian bäckeoffe, veal paupiettes with onions and tomatoes or duck breast with honey sauce.
Details and technical informations about Winery Heinrich Gundlach's Lowich Blauer Spätburgunder.
Discover the grape variety: Molinara
Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... in France it is almost unknown. It should not be confused with the Spanish variety molinera gorda.
Informations about the Winery Heinrich Gundlach
The Winery Heinrich Gundlach is one of of the world's greatest estates. It offers 13 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
News related to this wine
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The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
