Winery Kaspar HerkeSpätburgunder Rheingau Trocken Weissherbst
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Spätburgunder Rheingau Trocken Weissherbst from the Winery Kaspar Herke
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Rheingau Trocken Weissherbst of Winery Kaspar Herke in the region of Rheingau is a with a nice freshness.
Food and wine pairings with Spätburgunder Rheingau Trocken Weissherbst
Pairings that work perfectly with Spätburgunder Rheingau Trocken Weissherbst
Original food and wine pairings with Spätburgunder Rheingau Trocken Weissherbst
The Spätburgunder Rheingau Trocken Weissherbst of Winery Kaspar Herke matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tournedos with boursin, bigos (polish sauerkraut with paprika) or adapted vietnamese fondue.
Details and technical informations about Winery Kaspar Herke's Spätburgunder Rheingau Trocken Weissherbst.
Discover the grape variety: Tchkhaveri
A very old variety that has been cultivated for a very long time in Georgia and that can also be found in Moldavia, ... . - Synonymy: chkhaveri, tchkhvaveli (for all the synonyms of the grape varieties, click here!).
Informations about the Winery Kaspar Herke
The Winery Kaspar Herke is one of of the world's greatest estates. It offers 28 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Rheingau is one of the most important of Germany's 13 Anbaugebiete wine regions. However it is far from the biggest; with 3,076 hectares (7,600 acres) of Vineyard">Vineyards documented in 2012, its output is around one tenth of that from the Pfalz and Rheinhessen regions. Located on the Rhine a 20-minute drive west of Frankfurt, the -gau suffix denotes that it was once a county of the Frankish Empire. The classic Rheingau wine is a DryRiesling with pronounced Acidity and aromas of citrus fruits and smoke-tinged minerality – typically more "masculine" than its equivalent from the Mosel.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
