Winery KallstadtKallstadter Kobnert Portugieser Weissherbst
Pink wine
This wine generally goes well with vegetarian
Food and wine pairings with Kallstadter Kobnert Portugieser Weissherbst
Pairings that work perfectly with Kallstadter Kobnert Portugieser Weissherbst
Original food and wine pairings with Kallstadter Kobnert Portugieser Weissherbst
The Kallstadter Kobnert Portugieser Weissherbst of Winery Kallstadt matches generally quite well with dishes of vegetarian such as recipes of zucchini quiche.
Details and technical informations about Winery Kallstadt's Kallstadter Kobnert Portugieser Weissherbst.
Discover the grape variety: Callet
Light, elegant reds with a clear ruby robe, fine tannins and fresh acidity. Delicate aromas of red fruits (cherry, raspberry), Mediterranean herbs (rosemary, thyme), soft spices and floral notes. Airy, refreshing palate, moderate alcohol. Traditional component of Pla i Llevant DO and Binissalem DO on Majorca, often blended with Manto Negro and Fogoneu. Native Spanish variety from the Balearic Islands, emblematic of the archipelago.
Last vintages of this wine
The best vintages of Kallstadter Kobnert Portugieser Weissherbst from Winery Kallstadt are 0
Informations about the Winery Kallstadt
The Winery Kallstadt is one of of the world's great estates. It offers 83 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
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.
