Winery Laufener AltenbergNo. 5 Edition Resérve Trocken
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Nebbiolo and the Pinot noir.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with No. 5 Edition Resérve Trocken
Pairings that work perfectly with No. 5 Edition Resérve Trocken
Original food and wine pairings with No. 5 Edition Resérve Trocken
The No. 5 Edition Resérve Trocken of Winery Laufener Altenberg matches generally quite well with dishes of beef, lamb or veal such as recipes of family potluck, tanjia (lamb shoulder confit) or roast veal with milk and rosemary.
Details and technical informations about Winery Laufener Altenberg's No. 5 Edition Resérve Trocken.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of No. 5 Edition Resérve Trocken from Winery Laufener Altenberg are 2011, 0
Informations about the Winery Laufener Altenberg
The Winery Laufener Altenberg is one of of the world's greatest 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
