Winery Oliver ZeterTapps Rot
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Tapps Rot of Winery Oliver Zeter in the region of Pfalz often reveals types of flavors of oak, red fruit.
Food and wine pairings with Tapps Rot
Pairings that work perfectly with Tapps Rot
Original food and wine pairings with Tapps Rot
The Tapps Rot of Winery Oliver Zeter matches generally quite well with dishes of beef or game (deer, venison) such as recipes of beef mironton or rabbit marinated with herbs and mustard.
Details and technical informations about Winery Oliver Zeter's Tapps Rot.
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 Tapps Rot from Winery Oliver Zeter are 2017, 2015, 2014, 0 and 2016.
Informations about the Winery Oliver Zeter
The Winery Oliver Zeter is one of of the world's great estates. It offers 69 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: 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.
