Winery NeuspergerhofLösslehm Merlot Rosé
Pink wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Lösslehm Merlot Rosé
Pairings that work perfectly with Lösslehm Merlot Rosé
Original food and wine pairings with Lösslehm Merlot Rosé
The Lösslehm Merlot Rosé of Winery Neuspergerhof matches generally quite well with dishes of beef or game (deer, venison) such as recipes of fondue bourguignonne and accompanying sauces or duck breast with goat cheese and local ham.
Details and technical informations about Winery Neuspergerhof's Lösslehm Merlot Rosé.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Lösslehm Merlot Rosé from Winery Neuspergerhof are 0
Informations about the Winery Neuspergerhof
The Winery Neuspergerhof is one of of the world's great estates. It offers 47 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
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.
