Winery RothSpätburgunder G
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 Spätburgunder G from the Winery Roth
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder G of Winery Roth in the region of Franken is a with a nice freshness.
Food and wine pairings with Spätburgunder G
Pairings that work perfectly with Spätburgunder G
Original food and wine pairings with Spätburgunder G
The Spätburgunder G of Winery Roth matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tongue with pickle sauce, marinated veal skewers with herbs or duck stew with cahors wine.
Details and technical informations about Winery Roth's Spätburgunder G.
Discover the grape variety: Grassen
Grassen noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Grassen noir can be found grown in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Spätburgunder G from Winery Roth are 0
Informations about the Winery Roth
The Winery Roth is one of of the world's greatest estates. It offers 61 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
