Winery HöfflinLöss/Lehm Spätburgunder
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 Löss/Lehm Spätburgunder from the Winery Höfflin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Löss/Lehm Spätburgunder of Winery Höfflin in the region of Baden is a with a nice freshness.
Food and wine pairings with Löss/Lehm Spätburgunder
Pairings that work perfectly with Löss/Lehm Spätburgunder
Original food and wine pairings with Löss/Lehm Spätburgunder
The Löss/Lehm Spätburgunder of Winery Höfflin matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef miroton, guinea fowl with olives or duck confit parmentier.
Details and technical informations about Winery Höfflin's Löss/Lehm Spätburgunder.
Discover the grape variety: Couderc 13
A direct producer hybrid obtained by Georges Couderc by crossing Vitis Lincecumii (Buckley) with 162-5 Couderc, the latter having 3/4 blood of Vinifera-Rupestris. Today, like most hybrids, it has practically disappeared. It can still be found in a mixture in very old vineyards, the photographs below were taken in the Ardèche, on the border with the Gard, north of Saint Ambroix.
Last vintages of this wine
The best vintages of Löss/Lehm Spätburgunder from Winery Höfflin are 2016, 0
Informations about the Winery Höfflin
The Winery Höfflin is one of of the world's great estates. It offers 64 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.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
