Winery JohanningerSpätburgunder Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Spätburgunder Rosé
Pairings that work perfectly with Spätburgunder Rosé
Original food and wine pairings with Spätburgunder Rosé
The Spätburgunder Rosé of Winery Johanninger matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal chop with rosemary, chicken bonne femme or provençal tart with rabbit.
Details and technical informations about Winery Johanninger's Spätburgunder Rosé.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Spätburgunder Rosé from Winery Johanninger are 0
Informations about the Winery Johanninger
The Winery Johanninger is one of of the world's great estates. It offers 75 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
