Winery Herbert KramBlauer Spatburgunder Trocken
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 Blauer Spatburgunder Trocken from the Winery Herbert Kram
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blauer Spatburgunder Trocken of Winery Herbert Kram in the region of Baden is a with a nice freshness.
Food and wine pairings with Blauer Spatburgunder Trocken
Pairings that work perfectly with Blauer Spatburgunder Trocken
Original food and wine pairings with Blauer Spatburgunder Trocken
The Blauer Spatburgunder Trocken of Winery Herbert Kram matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of pork tongue with bacon and onions, chicken breast with curry and mushrooms or leg of wild boar.
Details and technical informations about Winery Herbert Kram's Blauer Spatburgunder Trocken.
Discover the grape variety: Hegel
German, intraspecific cross obtained in 1955 between helfensteiner and heroldreber by August Karl Herold (1902-1973) at the Weinsberg Research Institute. With these same parents he also obtained the dornfelder. One can meet the Hegel in Switzerland, Belgium, Germany, ... completely unknown in France.
Informations about the Winery Herbert Kram
The Winery Herbert Kram is one of of the world's greatest estates. It offers 21 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
News related to this wine
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The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
