Winery PiesDornfelder Trocken Barrique
Red wine
In the mouth this red wine is a .
This wine generally goes well with pork, poultry or veal.
Taste structure of the Dornfelder Trocken Barrique from the Winery Pies
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dornfelder Trocken Barrique of Winery Pies in the region of Mosel is a .
Food and wine pairings with Dornfelder Trocken Barrique
Pairings that work perfectly with Dornfelder Trocken Barrique
Original food and wine pairings with Dornfelder Trocken Barrique
The Dornfelder Trocken Barrique of Winery Pies matches generally quite well with dishes of pasta, veal or pork such as recipes of maultaschen ( swabian ravioli ), cocotte chicken roulades or banh mi sandwich.
Details and technical informations about Winery Pies's Dornfelder Trocken Barrique.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Last vintages of this wine
The best vintages of Dornfelder Trocken Barrique from Winery Pies are 0
Informations about the Winery Pies
The Winery Pies is one of of the world's greatest estates. It offers 29 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
