Winery Freiherr Heyl Zu Herrnsheim1909
Red wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with 1909
Pairings that work perfectly with 1909
Original food and wine pairings with 1909
The 1909 of Winery Freiherr Heyl Zu Herrnsheim matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of brussels sprouts with bacon in a casserole, rice with tuna and tomato or bacon and warm goat cheese quiche.
Details and technical informations about Winery Freiherr Heyl Zu Herrnsheim's 1909.
Discover the grape variety: Palieri
This variety was obtained in 1958 in Velletri (Italy) by Michèle Palieri by crossing Alphonse Lavallée and molinera gorda or red malaga. Because of its great vigour, it is ideal for creating a trellis or a pergola. Little known in France, it can be found in Italy, Spain, Portugal, Morocco, etc.
Last vintages of this wine
The best vintages of 1909 from Winery Freiherr Heyl Zu Herrnsheim are 2018, 0
Informations about the Winery Freiherr Heyl Zu Herrnsheim
The Winery Freiherr Heyl Zu Herrnsheim is one of of the world's great estates. It offers 45 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
