Winery Ortenauer Weinkeller53 Affentaler Spätburgunder Spätlese Trocken
Red wine
This wine generally goes well with vegetarian
Food and wine pairings with 53 Affentaler Spätburgunder Spätlese Trocken
Pairings that work perfectly with 53 Affentaler Spätburgunder Spätlese Trocken
Original food and wine pairings with 53 Affentaler Spätburgunder Spätlese Trocken
The 53 Affentaler Spätburgunder Spätlese Trocken of Winery Ortenauer Weinkeller matches generally quite well with dishes of vegetarian such as recipes of broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Ortenauer Weinkeller's 53 Affentaler Spätburgunder Spätlese Trocken.
Discover the grape variety: Rieslaner
Aromatic, structured whites with excellent ageing potential, with a golden colour, a taut palate with pronounced acidity, and signature aromas of ripe yellow fruits (peach, apricot), citrus (lemon) and honey notes. Excels in sweet and botrytised dessert wines (Auslese, BA, TBA). Grown in Franconia and the Palatinate, it yields some of Germany's greatest dessert wines. A German white variety bred in 1921 in Würzburg (Silvaner × Riesling), late-ripening.
Last vintages of this wine
The best vintages of 53 Affentaler Spätburgunder Spätlese Trocken from Winery Ortenauer Weinkeller are 2015, 0, 2016
Informations about the Winery Ortenauer Weinkeller
The Winery Ortenauer Weinkeller is one of of the world's great estates. It offers 79 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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
