Winery IhringerPremium Spätburgunder Trocken
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 Premium Spätburgunder Trocken from the Winery Ihringer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Premium Spätburgunder Trocken of Winery Ihringer in the region of Baden is a with a nice freshness.
Food and wine pairings with Premium Spätburgunder Trocken
Pairings that work perfectly with Premium Spätburgunder Trocken
Original food and wine pairings with Premium Spätburgunder Trocken
The Premium Spätburgunder Trocken of Winery Ihringer matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of stewed beef heart, chicken and sausage stew with carrots or aiguillette of duck with honey.
Details and technical informations about Winery Ihringer's Premium Spätburgunder Trocken.
Discover the grape variety: Muscat reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Premium Spätburgunder Trocken from Winery Ihringer are 2011, 0, 2013
Informations about the Winery Ihringer
The Winery Ihringer is one of of the world's great estates. It offers 86 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: 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.
