Winery Max SchellPulsahr Spätburgunder
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 Pulsahr Spätburgunder from the Winery Max Schell
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pulsahr Spätburgunder of Winery Max Schell in the region of Ahr is a with a nice freshness.
Food and wine pairings with Pulsahr Spätburgunder
Pairings that work perfectly with Pulsahr Spätburgunder
Original food and wine pairings with Pulsahr Spätburgunder
The Pulsahr Spätburgunder of Winery Max Schell matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of salmon with cream sauce, paupiettes à la mérignicaise or mixed paella valenciana.
Details and technical informations about Winery Max Schell's Pulsahr Spätburgunder.
Discover the grape variety: Grosse Arvine
Most certainly originating from the Swiss Valais - Martigny and Fully vineyards - it is the result of a natural intraspecific crossing between the rèze and a child of the arvine with which it should not be confused. Today, grosse Arvine is practically no longer cultivated and remains completely unknown in France, as in all other wine-producing countries.
Last vintages of this wine
The best vintages of Pulsahr Spätburgunder from Winery Max Schell are 0, 2016
Informations about the Winery Max Schell
The Winery Max Schell is one of of the world's great estates. It offers 37 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).
The word of the wine: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
