Winery Keber KollingSommerloch Dornfelder Rose Lieblich
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Sommerloch Dornfelder Rose Lieblich
Pairings that work perfectly with Sommerloch Dornfelder Rose Lieblich
Original food and wine pairings with Sommerloch Dornfelder Rose Lieblich
The Sommerloch Dornfelder Rose Lieblich of Winery Keber Kolling matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with zucchini, veal chops au gratin or pork roulades with cream and mushrooms.
Details and technical informations about Winery Keber Kolling's Sommerloch Dornfelder Rose Lieblich.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Informations about the Winery Keber Kolling
The Winery Keber Kolling is one of of the world's great estates. It offers 14 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
