Winery Max SchellRecher Blume 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 Recher Blume Spätburgunder Trocken from the Winery Max Schell
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Recher Blume Spätburgunder Trocken of Winery Max Schell in the region of Ahr is a with a nice freshness.
Food and wine pairings with Recher Blume Spätburgunder Trocken
Pairings that work perfectly with Recher Blume Spätburgunder Trocken
Original food and wine pairings with Recher Blume Spätburgunder Trocken
The Recher Blume Spätburgunder Trocken of Winery Max Schell matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast beef with caramelized onion, dafina or mymy's golden apples (squash).
Details and technical informations about Winery Max Schell's Recher Blume Spätburgunder Trocken.
Discover the grape variety: Airen
This is a very old variety that is still very present in Spain, and can also be found in Portugal, but is practically unknown in France. It is registered in the Official Catalogue of wine grape varieties list A.
Last vintages of this wine
The best vintages of Recher Blume Spätburgunder Trocken from Winery Max Schell are 0
Informations about the Winery Max Schell
The Winery Max Schell is one of of the world's greatest 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: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
