Winery Markgraf von BadenMarkdorfer 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 Markdorfer Spätburgunder Trocken from the Winery Markgraf von Baden
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Markdorfer Spätburgunder Trocken of Winery Markgraf von Baden in the region of Baden is a with a nice freshness.
Food and wine pairings with Markdorfer Spätburgunder Trocken
Pairings that work perfectly with Markdorfer Spätburgunder Trocken
Original food and wine pairings with Markdorfer Spätburgunder Trocken
The Markdorfer Spätburgunder Trocken of Winery Markgraf von Baden matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of enchiladas franchouillards, tripe in the style of caen or pheasant with mushrooms and tomatoes.
Details and technical informations about Winery Markgraf von Baden's Markdorfer Spätburgunder Trocken.
Discover the grape variety: Siegerrebe
An intraspecific cross between the Madeleine angevine and the Gewurztraminer obtained in 1929 by Georg Scheu at the Alzey testing station (Germany). Almost unknown in France, it can be found in Germany, Denmark, the Netherlands, Belgium, Sweden, Switzerland, England, the United States, Canada, etc.
Last vintages of this wine
The best vintages of Markdorfer Spätburgunder Trocken from Winery Markgraf von Baden are 2014, 0
Informations about the Winery Markgraf von Baden
The Winery Markgraf von Baden is one of wineries to follow in Baden.. 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
