Winery HöfflinSpätburgunder Prestige Breitenacker Barrique Unfiltriert
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 Prestige Breitenacker Barrique Unfiltriert from the Winery Höfflin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Prestige Breitenacker Barrique Unfiltriert of Winery Höfflin in the region of Baden is a with a nice freshness.
Food and wine pairings with Spätburgunder Prestige Breitenacker Barrique Unfiltriert
Pairings that work perfectly with Spätburgunder Prestige Breitenacker Barrique Unfiltriert
Original food and wine pairings with Spätburgunder Prestige Breitenacker Barrique Unfiltriert
The Spätburgunder Prestige Breitenacker Barrique Unfiltriert of Winery Höfflin matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef colombo bourguignon style, paupiettes of veal or autumn pumpkin pie.
Details and technical informations about Winery Höfflin's Spätburgunder Prestige Breitenacker Barrique Unfiltriert.
Discover the grape variety: Areny Tcherny
Most certainly Armenian.
Last vintages of this wine
The best vintages of Spätburgunder Prestige Breitenacker Barrique Unfiltriert from Winery Höfflin are 0
Informations about the Winery Höfflin
The Winery Höfflin is one of of the world's greatest 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
