Winery Rudolf MaySpätburgunder Retzstadter 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 Retzstadter Langenberg from the Winery Rudolf May
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Retzstadter Langenberg of Winery Rudolf May in the region of Franken is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Spätburgunder Retzstadter Langenberg of Winery Rudolf May in the region of Franken often reveals types of flavors of earth, microbio or oak and sometimes also flavors of red fruit.
Food and wine pairings with Spätburgunder Retzstadter Langenberg
Pairings that work perfectly with Spätburgunder Retzstadter Langenberg
Original food and wine pairings with Spätburgunder Retzstadter Langenberg
The Spätburgunder Retzstadter Langenberg of Winery Rudolf May matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of ramen burger, veal tagine with carrots and dried apricots or wild boar ragout with kriek.
Details and technical informations about Winery Rudolf May's Spätburgunder Retzstadter Langenberg.
Discover the grape variety: Ravat noir
Obtained by Jean-François Ravat, it is an interspecific cross between 8365 Seibel and pinot noir. In France, this direct-producing hybrid has been little multiplied.
Last vintages of this wine
The best vintages of Spätburgunder Retzstadter Langenberg from Winery Rudolf May are 2016, 2017, 0, 2015
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
