Winery Jean StoddenRecher Herrenberg Frühburgunder
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or beef.
The Recher Herrenberg Frühburgunder of the Winery Jean Stodden is in the top 90 of wines of Ahr.
Taste structure of the Recher Herrenberg Frühburgunder from the Winery Jean Stodden
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Recher Herrenberg Frühburgunder of Winery Jean Stodden in the region of Ahr is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Recher Herrenberg Frühburgunder of Winery Jean Stodden in the region of Ahr often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit.
Food and wine pairings with Recher Herrenberg Frühburgunder
Pairings that work perfectly with Recher Herrenberg Frühburgunder
Original food and wine pairings with Recher Herrenberg Frühburgunder
The Recher Herrenberg Frühburgunder of Winery Jean Stodden matches generally quite well with dishes of pork, poultry or mushrooms such as recipes of rabbit with hunter's sauce, quiche with mixed vegetables or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Jean Stodden's Recher Herrenberg Frühburgunder.
Discover the grape variety: Tchilar
It is certainly one of the best grape varieties in Armenia, where it originates.
Last vintages of this wine
The best vintages of Recher Herrenberg Frühburgunder from Winery Jean Stodden are 0, 2011
Informations about the Winery Jean Stodden
The Winery Jean Stodden is one of of the world's great estates. It offers 47 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).
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.
