Winery Metzinger HofsteigeSchwarzriesling - Spätburgunder
Red wine
This wine generally goes well with vegetarian
Food and wine pairings with Schwarzriesling - Spätburgunder
Pairings that work perfectly with Schwarzriesling - Spätburgunder
Original food and wine pairings with Schwarzriesling - Spätburgunder
The Schwarzriesling - Spätburgunder of Winery Metzinger Hofsteige matches generally quite well with dishes of vegetarian such as recipes of quiche with bacon and gruyère cheese.
Details and technical informations about Winery Metzinger Hofsteige's Schwarzriesling - Spätburgunder.
Discover the grape variety: Silcher
Aromatic and lively whites to drink young, with a pale golden robe, an airy palate with preserved acidity on muscat-like aromas, white flowers, citrus (lemon) and floral notes. Also as off-dry wines. Grown on very small surfaces in Germany, remains confidential and appreciated for dry and off-dry aromatic wines. German white variety bred at Geisenheim (Riesling × Bukettrebe), late and productive.
Last vintages of this wine
The best vintages of Schwarzriesling - Spätburgunder from Winery Metzinger Hofsteige are 0
Informations about the Winery Metzinger Hofsteige
The Winery Metzinger Hofsteige is one of of the world's great estates. It offers 37 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
