Winery MeierHainfeld 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 Hainfeld Spätburgunder Trocken from the Winery Meier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hainfeld Spätburgunder Trocken of Winery Meier in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Hainfeld Spätburgunder Trocken
Pairings that work perfectly with Hainfeld Spätburgunder Trocken
Original food and wine pairings with Hainfeld Spätburgunder Trocken
The Hainfeld Spätburgunder Trocken of Winery Meier matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of piglet shoulder with melting baked apples, roast veal with black olives or rabbit good woman.
Details and technical informations about Winery Meier's Hainfeld Spätburgunder Trocken.
Discover the grape variety: Mayolet
Light, fruity reds with a clear ruby hue, smooth tannins and an airy palate with fresh acidity; signature aromas of red fruits (cherry, raspberry), gentle spices and alpine floral notes. Elegant high-altitude style, best drunk young. Preserved for its heritage value, it produces artisan high-altitude cuvées in the Italian Alps. Native Italian black grape of the Aosta Valley, grown on sunny hillside terraces.
Last vintages of this wine
The best vintages of Hainfeld Spätburgunder Trocken from Winery Meier are 2015, 0
Informations about the Winery Meier
The Winery Meier is one of of the world's greatest estates. It offers 58 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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
