Winery RietburgHambacher Pfaffengrund Dornfelder Lieblich
Sweet wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Hambacher Pfaffengrund Dornfelder Lieblich
Pairings that work perfectly with Hambacher Pfaffengrund Dornfelder Lieblich
Original food and wine pairings with Hambacher Pfaffengrund Dornfelder Lieblich
The Hambacher Pfaffengrund Dornfelder Lieblich of Winery Rietburg matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with alfredo sauce, veal colombo or roast pork in the oven.
Details and technical informations about Winery Rietburg's Hambacher Pfaffengrund Dornfelder Lieblich.
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.
Informations about the Winery Rietburg
The Winery Rietburg is one of of the world's great estates. It offers 75 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.
News related to this wine
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The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
