Winery Helmut ChristSpätburgunder
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 Spätburgunder from the Winery Helmut Christ
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder of Winery Helmut Christ in the region of Franken is a with a nice freshness.
Food and wine pairings with Spätburgunder
Pairings that work perfectly with Spätburgunder
Original food and wine pairings with Spätburgunder
The Spätburgunder of Winery Helmut Christ matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of stuffed peppers, sarthe pot or saddle of venison with fresh cream.
Details and technical informations about Winery Helmut Christ's Spätburgunder.
Discover the grape variety: Bachet
Light, fruity reds with a clear ruby robe, soft tannins and an airy palate, showing discreet aromas of red fruits (cherry, raspberry) typical of the Loire. Rustic, airy style for early drinking. Now nearly extinct, preserved in INRAE ampelographic collections, bearing witness to the pre-phylloxera varietal diversity of the Loire Valley. French indigenous black grape, formerly cultivated in the Centre-Val de Loire.
Last vintages of this wine
The best vintages of Spätburgunder from Winery Helmut Christ are 0, 2014
Informations about the Winery Helmut Christ
The Winery Helmut Christ is one of of the world's great estates. It offers 38 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
