Winery Laufener AltenbergNo. 3 Edition Spätburgunder Trocken
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 No. 3 Edition Spätburgunder Trocken from the Winery Laufener Altenberg
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the No. 3 Edition Spätburgunder Trocken of Winery Laufener Altenberg in the region of Baden is a with a nice freshness.
Food and wine pairings with No. 3 Edition Spätburgunder Trocken
Pairings that work perfectly with No. 3 Edition Spätburgunder Trocken
Original food and wine pairings with No. 3 Edition Spätburgunder Trocken
The No. 3 Edition Spätburgunder Trocken of Winery Laufener Altenberg matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of spaghetti with beef balls, veal tagine with artichokes and lemons or lamb chops marinated with herbs.
Details and technical informations about Winery Laufener Altenberg's No. 3 Edition Spätburgunder Trocken.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Informations about the Winery Laufener Altenberg
The Winery Laufener Altenberg is one of of the world's great estates. It offers 59 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.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
