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 croque-monsieur, bacalhau com natas or savoury endive puff pastry.
Details and technical informations about Winery Freiherr Heyl Zu Herrnsheim's 1909.
Discover the grape variety: Humagne blanche
A very old grape variety grown in Switzerland (canton of Valais) and in southwestern France under the name Miousat (Louis Bordenave-2007). It is not related to humagne rouge. According to published genetic analyses, it is related to the colombaud and the chichaud.
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: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
