Winery Rudolf MaySpätburgunder Langenberg
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 Langenberg from the Winery Rudolf May
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Langenberg of Winery Rudolf May in the region of Franken is a with a nice freshness.
Food and wine pairings with Spätburgunder Langenberg
Pairings that work perfectly with Spätburgunder Langenberg
Original food and wine pairings with Spätburgunder Langenberg
The Spätburgunder Langenberg of Winery Rudolf May matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of wild boar with honey, veal shank with mushrooms or venison stew.
Details and technical informations about Winery Rudolf May's Spätburgunder Langenberg.
Discover the grape variety: Pirobella
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the 15 Pirovano (madeleine angevine X bellino) and the isabelle. It should be noted that from this cross was also born the black muska.
Last vintages of this wine
The best vintages of Spätburgunder Langenberg from Winery Rudolf May are 0
Informations about the Winery Rudolf May
The Winery Rudolf May is one of of the world's great estates. It offers 45 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: Gout (wine of)
In red wine making, the wine comes directly from the vat after devatting (see press).
