
Winery Johann F. OhlerAlte Reben Spätburgunder Trocken
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 Alte Reben Spätburgunder Trocken from the Winery Johann F. Ohler
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alte Reben Spätburgunder Trocken of Winery Johann F. Ohler in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Alte Reben Spätburgunder Trocken
Pairings that work perfectly with Alte Reben Spätburgunder Trocken
Original food and wine pairings with Alte Reben Spätburgunder Trocken
The Alte Reben Spätburgunder Trocken of Winery Johann F. Ohler matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of family potluck, sauté of veal with carrots or rabbit provencale (mario style).
Details and technical informations about Winery Johann F. Ohler's Alte Reben Spätburgunder Trocken.
Discover the grape variety: Mornen
Mornen noir is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches and medium sized grapes. Mornen noir is found in the vineyards of the South West.
Informations about the Winery Johann F. Ohler
The Winery Johann F. Ohler is one of of the world's great estates. It offers 25 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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.














