
Winery KressSpätburgunder
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 Spätburgunder from the Winery Kress
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder of Winery Kress in the region of Baden is a with a nice freshness.
Food and wine pairings with Spätburgunder
Pairings that work perfectly with Spätburgunder
Original food and wine pairings with Spätburgunder
The Spätburgunder of Winery Kress matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tournedos rossini, gigolette of rabbit or boar in civet.
Details and technical informations about Winery Kress's Spätburgunder.
Discover the grape variety: Ortega
Aromatic, muscat-scented whites with a golden robe, full palate and moderate acidity. Intense aromas of muscat, yellow peach, apricot, white flowers, honey, candied citrus and soft spices. Produced as dry, sweet and Beerenauslese/Trockenbeerenauslese styles by noble rot. Early ripening; it signs the aromatic whites of Germany (Franconia, Rheinhessen), the UK and Canada. German variety created in 1948 in Würzburg.
Last vintages of this wine
The best vintages of Spätburgunder from Winery Kress are 2015, 0
Informations about the Winery Kress
The Winery Kress is one of of the world's great estates. It offers 31 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Smooth
Said of a wine that has a mouthfeel reminiscent of the creamy texture of fats.














