Weingut Nelles 1479SL Schieferlay Spätburgunder
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 SL Schieferlay Spätburgunder from the Weingut Nelles 1479
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the SL Schieferlay Spätburgunder of Weingut Nelles 1479 in the region of Ahr is a with a nice freshness.
Food and wine pairings with SL Schieferlay Spätburgunder
Pairings that work perfectly with SL Schieferlay Spätburgunder
Original food and wine pairings with SL Schieferlay Spätburgunder
The SL Schieferlay Spätburgunder of Weingut Nelles 1479 matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of braised beef with guinness, stuffed red mullet ballotines or the garbure.
Details and technical informations about Weingut Nelles 1479's SL Schieferlay Spätburgunder.
Discover the grape variety: Foglia tonda
A very old Italian grape variety, known in the south of Tuscany, in Umbria, ... in France, it is almost unknown. Foglia tonda is related to sangiovese or nielluccio from Corsica.
Informations about the Weingut Nelles 1479
The Weingut Nelles 1479 is one of of the world's great estates. It offers 28 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
