Winery MaienhaldeBernecker Blauburgunder
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Bernecker Blauburgunder of the Winery Maienhalde is in the top 70 of wines of St. Gallen.
Taste structure of the Bernecker Blauburgunder from the Winery Maienhalde
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bernecker Blauburgunder of Winery Maienhalde in the region of St. Gallen is a with a nice freshness.
Food and wine pairings with Bernecker Blauburgunder
Pairings that work perfectly with Bernecker Blauburgunder
Original food and wine pairings with Bernecker Blauburgunder
The Bernecker Blauburgunder of Winery Maienhalde matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of barbecued prime rib with coarse salt, veal shank in a pot au feu with star anise or duck confit.
Details and technical informations about Winery Maienhalde's Bernecker Blauburgunder.
Discover the grape variety: Datal
Intraspecific crossing obtained in 1956 between the Beirut date palm and the Alexandria muscatel. This variety is not widely cultivated in France, although it is registered in the Official Catalogue of table grape varieties, list A1. It can be found in South Africa, Portugal, etc.
Last vintages of this wine
The best vintages of Bernecker Blauburgunder from Winery Maienhalde are 0
Informations about the Winery Maienhalde
The Winery Maienhalde is one of of the world's greatest estates. It offers 12 wines for sale in the of St. Gallen to come and discover on site or to buy online.
The wine region of St. Gallen
The wine region of St. Gallen of Switzerland. Wineries and vineyards like the Domaine Wein Berneck or the Domaine Höcklistein produce mainly wines red, white and sparkling. The most planted grape varieties in the region of St.
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.
