Winery MarkelsheimMarkelsheimer Tauberberg Spätburgunder
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 Markelsheimer Tauberberg Spätburgunder from the Winery Markelsheim
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Markelsheimer Tauberberg Spätburgunder of Winery Markelsheim in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Markelsheimer Tauberberg Spätburgunder
Pairings that work perfectly with Markelsheimer Tauberberg Spätburgunder
Original food and wine pairings with Markelsheimer Tauberberg Spätburgunder
The Markelsheimer Tauberberg Spätburgunder of Winery Markelsheim matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of pork tongue with bacon and onions, escargots à la bordelaise or wild boar stew marinated in red wine.
Details and technical informations about Winery Markelsheim's Markelsheimer Tauberberg Spätburgunder.
Discover the grape variety: Allegro
Interspecific cross between chancellor and rondo obtained in 1983 and in Germany by Ernst Rühl.
Last vintages of this wine
The best vintages of Markelsheimer Tauberberg Spätburgunder from Winery Markelsheim are 0
Informations about the Winery Markelsheim
The Winery Markelsheim is one of of the world's great estates. It offers 72 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
