Winery Hofgut BattenbergPfalz Dornfelder
Red wine
In the mouth this red wine is a .
This wine generally goes well with pork, poultry or veal.
Taste structure of the Pfalz Dornfelder from the Winery Hofgut Battenberg
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pfalz Dornfelder of Winery Hofgut Battenberg in the region of Pfalz is a .
Food and wine pairings with Pfalz Dornfelder
Pairings that work perfectly with Pfalz Dornfelder
Original food and wine pairings with Pfalz Dornfelder
The Pfalz Dornfelder of Winery Hofgut Battenberg matches generally quite well with dishes of pasta, veal or pork such as recipes of roast beef in a foie gras and chanterelle crust, grenadins of veal with ceps or quiche without eggs.
Details and technical informations about Winery Hofgut Battenberg's Pfalz Dornfelder.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Informations about the Winery Hofgut Battenberg
The Winery Hofgut Battenberg is one of of the world's great estates. It offers 18 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
