Winery Broger WeinbauBlauburgunder Ottoberg
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 Blauburgunder Ottoberg from the Winery Broger Weinbau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blauburgunder Ottoberg of Winery Broger Weinbau in the region of Thurgau is a with a nice freshness.
Food and wine pairings with Blauburgunder Ottoberg
Pairings that work perfectly with Blauburgunder Ottoberg
Original food and wine pairings with Blauburgunder Ottoberg
The Blauburgunder Ottoberg of Winery Broger Weinbau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of barbecued prime rib with coarse salt, roast veal with milk and rosemary or civet of wild boar.
Details and technical informations about Winery Broger Weinbau's Blauburgunder Ottoberg.
Discover the grape variety: Kernling
Natural mutation of the kerner found in Germany in 1974 by Herrn Ludwig Hochdörffer and put in culture in 1995. Kernling can be found in Germany, Switzerland, England, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Blauburgunder Ottoberg from Winery Broger Weinbau are 0
Informations about the Winery Broger Weinbau
The Winery Broger Weinbau is one of of the world's greatest estates. It offers 10 wines for sale in the of Thurgau to come and discover on site or to buy online.
The wine region of Thurgau
The wine region of Thurgau of Switzerland. Wineries and vineyards like the Domaine Weingut Lenz or the Domaine Weingut Lenz produce mainly wines red, white and pink. The most planted grape varieties in the region of Thurgau are Pinot noir, Müller-Thurgau and Cabernet-Jura, they are then used in wines in blends or as a single variety. On the nose of Thurgau often reveals types of flavors of oaky, vanilla or non oak and sometimes also flavors of oak, spices or red fruit.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
