
Winery O. SchellSpätburgunder Trocken
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 Spätburgunder Trocken from the Winery O. Schell
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Trocken of Winery O. Schell in the region of Ahr is a with a nice freshness.
Food and wine pairings with Spätburgunder Trocken
Pairings that work perfectly with Spätburgunder Trocken
Original food and wine pairings with Spätburgunder Trocken
The Spätburgunder Trocken of Winery O. Schell matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of monkfish tagine, roast veal with caramelized carrots or rabbit with prunes in my grandmother's style.
Details and technical informations about Winery O. Schell's Spätburgunder Trocken.
Discover the grape variety: Fuëlla nera
Fuella nera noir is a grape variety that originated in France (Provence). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The Fuella nera noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Spätburgunder Trocken from Winery O. Schell are 0
Informations about the Winery O. Schell
The Winery O. Schell is one of of the world's great estates. It offers 45 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: Burned
Qualifier, sometimes equivocal, of various odors, ranging from caramel to burnt wood.














