Winery KnabWihlbach 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 Wihlbach Spätburgunder *** from the Winery Knab
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Wihlbach Spätburgunder *** of Winery Knab in the region of Baden is a with a nice freshness.
Food and wine pairings with Wihlbach Spätburgunder ***
Pairings that work perfectly with Wihlbach Spätburgunder ***
Original food and wine pairings with Wihlbach Spätburgunder ***
The Wihlbach Spätburgunder *** of Winery Knab matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of venison stew with red wine, sauté of veal with olives (corsica) or roast duck with cider sauce.
Details and technical informations about Winery Knab's Wihlbach Spätburgunder ***.
Discover the grape variety: Bouteillan
Bouteillan blanc is a grape variety that originated in France (Provence). 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 large bunches and large grapes. Bouteillan blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Knab
The Winery Knab is one of of the world's great estates. It offers 45 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.
News related to this wine
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The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
