Winery RinklinOrigenius Rotwein Naturel
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 Origenius Rotwein Naturel from the Winery Rinklin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Origenius Rotwein Naturel of Winery Rinklin in the region of Baden is a with a nice freshness.
Food and wine pairings with Origenius Rotwein Naturel
Pairings that work perfectly with Origenius Rotwein Naturel
Original food and wine pairings with Origenius Rotwein Naturel
The Origenius Rotwein Naturel of Winery Rinklin matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of monkfish with vegetable tagliatelle, small stuffed provençal dishes or duck casserole with turnips.
Details and technical informations about Winery Rinklin's Origenius Rotwein Naturel.
Discover the grape variety: Sultanine
Most certainly finding its first origins in Persia, today Iran. It is registered in the Official Catalogue of table grape varieties list A1. Note that the variety gora chirine, also finding its first origins in Iran (Azerbaijan), is a mutation of the Sultanine, its berries of white or pink color being slightly larger.
Informations about the Winery Rinklin
The Winery Rinklin is one of of the world's greatest estates. It offers 15 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
