Winery Martin AlbrechtPetit Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Petit Rouge
Pairings that work perfectly with Petit Rouge
Original food and wine pairings with Petit Rouge
The Petit Rouge of Winery Martin Albrecht matches generally quite well with dishes of beef, lamb or spicy food such as recipes of slow-cooked fillet of beef, leg of lamb bravado in the oven or red mullet fillets in saffron sauce.
Details and technical informations about Winery Martin Albrecht's Petit Rouge.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Petit Rouge from Winery Martin Albrecht are 0
Informations about the Winery Martin Albrecht
The Winery Martin Albrecht is one of of the world's greatest estates. It offers 22 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
