Winery Klaus BohmeRappental Traminer Spätlese
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Rappental Traminer Spätlese from the Winery Klaus Bohme
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rappental Traminer Spätlese of Winery Klaus Bohme in the region of Saale-Unstrut is a powerful.
Food and wine pairings with Rappental Traminer Spätlese
Pairings that work perfectly with Rappental Traminer Spätlese
Original food and wine pairings with Rappental Traminer Spätlese
The Rappental Traminer Spätlese of Winery Klaus Bohme matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of stuffed artichoke, salmon pave en papillotte or fricassee of lambis.
Details and technical informations about Winery Klaus Bohme's Rappental Traminer Spätlese.
Discover the grape variety: Perdin
Interspecific cross, obtained in 1981, between 7489 (direct white producer hybrid) and csaba pearl.
Informations about the Winery Klaus Bohme
The Winery Klaus Bohme is one of of the world's great estates. It offers 29 wines for sale in the of Saale-Unstrut to come and discover on site or to buy online.
The wine region of Saale-Unstrut
Saale-Unstrut is the northernmost of Germany's 13 wine-growing regions. At 51 degrees northern latitude, it is one of the most northerly wine regions in the world. It takes its name from the two rivers on the banks of which the Vines of the region grow, and is composed of three non-contiguous Parts located mainly in the federal state of Saxony-Anhalt, with around 650 hectares (1600 acres) of Vineyards, often terraced, on South and south-west-facing slopes along the narrow river valleys. A smaller area of 20 hectares (50 acres) is located in the state of Thüringen and a block of just 7 hectares (17 acres) in Brandenburg.
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The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
