Winery Karl MayBlutsbruder Für Immer Vereint Rot
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Dornfelder.
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Blutsbruder Für Immer Vereint Rot of Winery Karl May in the region of Rheinhessen often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or black fruit.
Food and wine pairings with Blutsbruder Für Immer Vereint Rot
Pairings that work perfectly with Blutsbruder Für Immer Vereint Rot
Original food and wine pairings with Blutsbruder Für Immer Vereint Rot
The Blutsbruder Für Immer Vereint Rot of Winery Karl May matches generally quite well with dishes of beef, lamb or spicy food such as recipes of spaghetti bolognese, crusted lamb fillets with sweet spices or chicken tajine with prunes.
Details and technical informations about Winery Karl May's Blutsbruder Für Immer Vereint Rot.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Blutsbruder Für Immer Vereint Rot from Winery Karl May are 2016, 2015, 2012, 0 and 2017.
Informations about the Winery Karl May
The Winery Karl May is one of of the world's greatest estates. It offers 69 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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
