Winery PfannenstielhofLagrein vom Boden
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Lagrein vom Boden from the Winery Pfannenstielhof
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lagrein vom Boden of Winery Pfannenstielhof in the region of Trentino-Alto-Adige is a powerful.
Food and wine pairings with Lagrein vom Boden
Pairings that work perfectly with Lagrein vom Boden
Original food and wine pairings with Lagrein vom Boden
The Lagrein vom Boden of Winery Pfannenstielhof matches generally quite well with dishes of beef, pasta or lamb such as recipes of venison leg in casserole, pasta gratin or tanjia (lamb shoulder confit).
Details and technical informations about Winery Pfannenstielhof's Lagrein vom Boden.
Discover the grape variety: Aubin vert
Aubin vert blanc is a grape variety that originated in France (Lorraine). 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 large bunches of grapes of medium size. Aubin vert blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of Lagrein vom Boden from Winery Pfannenstielhof are 2016, 2018, 2017, 2013 and 0.
Informations about the Winery Pfannenstielhof
The Winery Pfannenstielhof is one of of the world's greatest estates. It offers 6 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
