
Winery HeinrichshofHeinrichs Rosé Trocken
This wine is a blend of 3 varietals which are the Dornfelder, the Pinot noir and the Regent.
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Heinrichs Rosé Trocken
Pairings that work perfectly with Heinrichs Rosé Trocken
Original food and wine pairings with Heinrichs Rosé Trocken
The Heinrichs Rosé Trocken of Winery Heinrichshof matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of stuffed squid in the sétoise sauce, turkey stuffed with chestnuts or wild rabbit with cider.
Details and technical informations about Winery Heinrichshof's Heinrichs Rosé Trocken.
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.
Last vintages of this wine
The best vintages of Heinrichs Rosé Trocken from Winery Heinrichshof are 0
Informations about the Winery Heinrichshof
The Winery Heinrichshof is one of of the world's great estates. It offers 37 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.














