Winery J NeusVilla Neus 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 Villa Neus Spätburgunder from the Winery J Neus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Villa Neus Spätburgunder of Winery J Neus in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Villa Neus Spätburgunder
Pairings that work perfectly with Villa Neus Spätburgunder
Original food and wine pairings with Villa Neus Spätburgunder
The Villa Neus Spätburgunder of Winery J Neus matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tenderloin wellington, roast veal with cider or duck breast with balsamic vinegar.
Details and technical informations about Winery J Neus's Villa Neus Spätburgunder.
Discover the grape variety: Chancellor
Coloured and fruity reds with a dense ruby robe, supple tannins and fresh acidity, with aromas of red and black fruits (cherry, blackberry, plum), soft spices and slightly herbaceous notes. Round mouthfeel, best drunk young. A highly frost- and disease-resistant hybrid, the driving force of northern vineyards: north-eastern USA (Finger Lakes, Pennsylvania) and Canada (Ontario). A French hybrid created around 1920 by Albert Seibel (Seibel 7053).
Last vintages of this wine
The best vintages of Villa Neus Spätburgunder from Winery J Neus are 0
Informations about the Winery J Neus
The Winery J Neus is one of of the world's great estates. It offers 28 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
