Weingut KnaußS 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 S Spätburgunder from the Weingut Knauß
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the S Spätburgunder of Weingut Knauß in the region of Württemberg is a with a nice freshness.
Food and wine pairings with S Spätburgunder
Pairings that work perfectly with S Spätburgunder
Original food and wine pairings with S Spätburgunder
The S Spätburgunder of Weingut Knauß matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of brazilian feijoada, veal escalope with lemon sauce or garbure with duck confit.
Details and technical informations about Weingut Knauß's S Spätburgunder.
Discover the grape variety: Kernling
Natural mutation of the kerner found in Germany in 1974 by Herrn Ludwig Hochdörffer and put in culture in 1995. Kernling can be found in Germany, Switzerland, England, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of S Spätburgunder from Weingut Knauß are 2011, 2009, 0, 2016 and 2014.
Informations about the Weingut Knauß
The Weingut Knauß is one of of the world's great estates. It offers 61 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
