Winery Markgraf von BadenBirnauer Spätburgunder Trocken
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 Birnauer Spätburgunder Trocken from the Winery Markgraf von Baden
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Birnauer Spätburgunder Trocken of Winery Markgraf von Baden in the region of Baden is a with a nice freshness.
Food and wine pairings with Birnauer Spätburgunder Trocken
Pairings that work perfectly with Birnauer Spätburgunder Trocken
Original food and wine pairings with Birnauer Spätburgunder Trocken
The Birnauer Spätburgunder Trocken of Winery Markgraf von Baden matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef fashion, veal fillet stroganoff or rabbit in sauce.
Details and technical informations about Winery Markgraf von Baden's Birnauer Spätburgunder Trocken.
Discover the grape variety: Clarin
Clarin blanc is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Clarin Blanc can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Birnauer Spätburgunder Trocken from Winery Markgraf von Baden are 2013, 2011, 0, 2015 and 2014.
Informations about the Winery Markgraf von Baden
The Winery Markgraf von Baden is one of of the world's great estates. It offers 97 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: 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.
