Winery SasbacherLimburg Ruländer Spätlese
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Limburg Ruländer Spätlese from the Winery Sasbacher
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Limburg Ruländer Spätlese of Winery Sasbacher in the region of Baden is a .
Food and wine pairings with Limburg Ruländer Spätlese
Pairings that work perfectly with Limburg Ruländer Spätlese
Original food and wine pairings with Limburg Ruländer Spätlese
The Limburg Ruländer Spätlese of Winery Sasbacher matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of chicken in red wine, fish and shrimp curry or quenelle with bechamel sauce and mushroom.
Details and technical informations about Winery Sasbacher's Limburg Ruländer Spätlese.
Discover the grape variety: Marzemino
A very old variety grown in northern Italy and recently in Sardinia. It can also be found in Greece, New Zealand, etc. In France it is practically unknown. It is most certainly related to Teroldego and Refosco dal Pedunculo Rosso and is said to be the brother of Lagrein, all three Italian varieties. It is also related to completer.
Informations about the Winery Sasbacher
The Winery Sasbacher is one of of the world's great estates. It offers 57 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
