Winery Weingut RebhaldeLattenberger Gamay - Reichensteiner
Red wine
This wine is a blend of 2 varietals which are the Reichensteiner and the Gamay noir.
This wine generally goes well with beef
Food and wine pairings with Lattenberger Gamay - Reichensteiner
Pairings that work perfectly with Lattenberger Gamay - Reichensteiner
Original food and wine pairings with Lattenberger Gamay - Reichensteiner
The Lattenberger Gamay - Reichensteiner of Winery Weingut Rebhalde matches generally quite well with dishes of beef such as recipes of delicious bourguignon.
Details and technical informations about Winery Weingut Rebhalde's Lattenberger Gamay - Reichensteiner.
Discover the grape variety: Reichensteiner
Intraspecific crossing between the müller-thurgau and a variety resulting from the crossing (madeleine angevine x calabre blanc) obtained in Germany in 1939 by Heinrich Birk (1898-1973). It can be found in France (Alsace, etc.), Great Britain, the Netherlands, Germany, Belgium, Switzerland, New Zealand, etc.
Informations about the Winery Weingut Rebhalde
The Winery Weingut Rebhalde is one of of the world's great estates. It offers 25 wines for sale in the of Zürich to come and discover on site or to buy online.
The wine region of Zürich
Zurich is a Swiss cantonal wine region covering all winegrowing sub-regions and vineyards within the borders of the Zurich canton. It is one of the more productive cantonal appellations in the German-speaking Northern Part of Switzerland. The main viticultural area here arches to the north, above the city of Winterthur, stretching up to Schaffhausen and even crossing the Rhine briefly around Eglisau, Rafz, Rudlingen, Wil and Huntwagen. This area is generally known as Zurcher Weinland, although as an area it is not precisely demarcated.
News related to this wine
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The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
