
Winery Lämmlin SchindlerBlaufränkisch VDP.Ortswein Trocken
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.

Food and wine pairings with Blaufränkisch VDP.Ortswein Trocken
Pairings that work perfectly with Blaufränkisch VDP.Ortswein Trocken
Original food and wine pairings with Blaufränkisch VDP.Ortswein Trocken
The Blaufränkisch VDP.Ortswein Trocken of Winery Lämmlin Schindler matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of pasta "carbonara" à la française, mackerel with quick mustard or country-style sausage.
Details and technical informations about Winery Lämmlin Schindler's Blaufränkisch VDP.Ortswein Trocken.
Discover the grape variety: Petit Verdot
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
Last vintages of this wine
The best vintages of Blaufränkisch VDP.Ortswein Trocken from Winery Lämmlin Schindler are 0
Informations about the Winery Lämmlin Schindler
The Winery Lämmlin Schindler is one of of the world's great estates. It offers 47 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: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.














