Winery LauffenerKirchenweinberg Schwarzriesling Halbtrocken
Red wine
This wine generally goes well with pork, poultry or shellfish.
Food and wine pairings with Kirchenweinberg Schwarzriesling Halbtrocken
Pairings that work perfectly with Kirchenweinberg Schwarzriesling Halbtrocken
Original food and wine pairings with Kirchenweinberg Schwarzriesling Halbtrocken
The Kirchenweinberg Schwarzriesling Halbtrocken of Winery Lauffener matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of beef carrots, pasta shells or shrimp risotto with curry.
Details and technical informations about Winery Lauffener's Kirchenweinberg Schwarzriesling Halbtrocken.
Discover the grape variety: Phoenix
Interspecific cross between the white bacchus and the white Villard obtained in 1964 by Gerhardt Erich Alleweldt (1927/2005) at the Geilweilerhof Station in Siebeldingen, Germany. It should be noted that the sirius and the staufer were also born from these same parents. Phoenix is little known even in France, although it is registered in the Official Catalogue of varieties of table grapes on the A2 list.
Last vintages of this wine
The best vintages of Kirchenweinberg Schwarzriesling Halbtrocken from Winery Lauffener are 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
