Winery Martin SchongauerSpätburgunder Halbtrocken
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 Spätburgunder Halbtrocken from the Winery Martin Schongauer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Halbtrocken of Winery Martin Schongauer in the region of Baden is a with a nice freshness.
Food and wine pairings with Spätburgunder Halbtrocken
Pairings that work perfectly with Spätburgunder Halbtrocken
Original food and wine pairings with Spätburgunder Halbtrocken
The Spätburgunder Halbtrocken of Winery Martin Schongauer matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of family potluck, cutlets with portuguese sauce or rabbit with beer.
Details and technical informations about Winery Martin Schongauer's Spätburgunder Halbtrocken.
Discover the grape variety: Cardinal
The red Cardinal is a grape variety originating from the United States. It produces a variety of grape used for the elaboration of wine. However, it can also be found eating on our tables! This variety of grape is characterized by large bunches, and grapes of very large sizes. The red Cardinal can be found cultivated in these vineyards: Rhone Valley, Languedoc & Roussillon, Savoy & Bugey, Provence & Corsica.
Informations about the Winery Martin Schongauer
The Winery Martin Schongauer is one of of the world's greatest estates. It offers 9 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: 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.
