Winery J. HettingerDornfelder - Spätburgunder Trocken
Red wine
This wine generally goes well with vegetarian
Food and wine pairings with Dornfelder - Spätburgunder Trocken
Pairings that work perfectly with Dornfelder - Spätburgunder Trocken
Original food and wine pairings with Dornfelder - Spätburgunder Trocken
The Dornfelder - Spätburgunder Trocken of Winery J. Hettinger matches generally quite well with dishes of vegetarian such as recipes of zucchini and goat cheese quiche.
Details and technical informations about Winery J. Hettinger's Dornfelder - Spätburgunder Trocken.
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.
Last vintages of this wine
The best vintages of Dornfelder - Spätburgunder Trocken from Winery J. Hettinger are 2016, 2015, 0, 2019 and 2017.
Informations about the Winery J. Hettinger
The Winery J. Hettinger is one of of the world's greatest estates. It offers 5 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
