Winery Matthias GaulCrazy Gaul Rot
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Tempranillo and the Merlot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Crazy Gaul Rot of Winery Matthias Gaul in the region of Pfalz often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit.
Food and wine pairings with Crazy Gaul Rot
Pairings that work perfectly with Crazy Gaul Rot
Original food and wine pairings with Crazy Gaul Rot
The Crazy Gaul Rot of Winery Matthias Gaul matches generally quite well with dishes of beef, lamb or pork such as recipes of polish goulash, ghormeh sabzi (iranian herbed lamb stew) or whiskey paupiettes.
Details and technical informations about Winery Matthias Gaul's Crazy Gaul Rot.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Crazy Gaul Rot from Winery Matthias Gaul are 2013, 2015, 0, 2017 and 2016.
Informations about the Winery Matthias Gaul
The Winery Matthias Gaul is one of of the world's greatest estates. It offers 63 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
