Winery NägelsförstQuantum Premium Cuvée Rot Trocken
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Tempranillo and the Merlot.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Quantum Premium Cuvée Rot Trocken
Pairings that work perfectly with Quantum Premium Cuvée Rot Trocken
Original food and wine pairings with Quantum Premium Cuvée Rot Trocken
The Quantum Premium Cuvée Rot Trocken of Winery Nägelsförst matches generally quite well with dishes of beef, lamb or pork such as recipes of monkfish armorican style, lamb confit with new potatoes or steamed pork chops.
Details and technical informations about Winery Nägelsförst's Quantum Premium Cuvée Rot Trocken.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Quantum Premium Cuvée Rot Trocken from Winery Nägelsförst are 2017, 0, 2016
Informations about the Winery Nägelsförst
The Winery Nägelsförst is one of of the world's great estates. It offers 64 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
