Winery LauffenerSchwarz Rosé Lieblich
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Schwarz Rosé Lieblich
Pairings that work perfectly with Schwarz Rosé Lieblich
Original food and wine pairings with Schwarz Rosé Lieblich
The Schwarz Rosé Lieblich of Winery Lauffener matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of peasant minestrone, pasta salad with surimi or turkey paupiettes in poultry sauce.
Details and technical informations about Winery Lauffener's Schwarz Rosé Lieblich.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Schwarz Rosé Lieblich from Winery Lauffener are 2008, 0
Informations about the Winery Lauffener
The Winery Lauffener is one of of the world's great estates. It offers 92 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
