Winery KieferHerrenbuck Spätburgunder
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Herrenbuck Spätburgunder from the Winery Kiefer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Herrenbuck Spätburgunder of Winery Kiefer in the region of Baden is a with a nice freshness.
Food and wine pairings with Herrenbuck Spätburgunder
Pairings that work perfectly with Herrenbuck Spätburgunder
Original food and wine pairings with Herrenbuck Spätburgunder
The Herrenbuck Spätburgunder of Winery Kiefer matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of empanadas de carne (argentina), veal paupiettes à la bourguignonne or duck breast with goat cheese and local ham.
Details and technical informations about Winery Kiefer's Herrenbuck Spätburgunder.
Discover the grape variety: Esther
Interspecific crossing between the white Villard (Seyve-Villard 12375) and the magarcsi csemege obtained in 1969 in Hungary by Sandor Szegedi. This hybrid, most often used as a table grape, has been little multiplied and is still of great interest to amateur gardeners. It can be found in Hungary, Germany, Austria, Switzerland, Slovenia, ... completely unknown in France.
Last vintages of this wine
The best vintages of Herrenbuck Spätburgunder from Winery Kiefer are 0
Informations about the Winery Kiefer
The Winery Kiefer is one of of the world's great estates. It offers 85 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
