Winery ReiboldReserve Spätburgunder
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Reserve Spätburgunder from the Winery Reibold
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Spätburgunder of Winery Reibold in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Reserve Spätburgunder
Pairings that work perfectly with Reserve Spätburgunder
Original food and wine pairings with Reserve Spätburgunder
The Reserve Spätburgunder of Winery Reibold matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of pork tongue with tomato sauce and pickles, veal paupiettes with forestry sauce or rabbit with green olives.
Details and technical informations about Winery Reibold's Reserve Spätburgunder.
Discover the grape variety: Tressot
Tressot noir is a grape variety that originated in France (Yonne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Tressot noir can be found in several vineyards: South-West, Cognac, Bordeaux, Burgundy, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Reserve Spätburgunder from Winery Reibold are 0
Informations about the Winery Reibold
The Winery Reibold is one of of the world's great estates. It offers 34 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
