Winery SasbacherRote Halde Spätburgunder Trocken
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 Rote Halde Spätburgunder Trocken from the Winery Sasbacher
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rote Halde Spätburgunder Trocken of Winery Sasbacher in the region of Baden is a with a nice freshness.
Food and wine pairings with Rote Halde Spätburgunder Trocken
Pairings that work perfectly with Rote Halde Spätburgunder Trocken
Original food and wine pairings with Rote Halde Spätburgunder Trocken
The Rote Halde Spätburgunder Trocken of Winery Sasbacher matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of shoulder of suckling lamb confit with herbs, duck breast with pepper sauce or my grandmother's rabbit stew.
Details and technical informations about Winery Sasbacher's Rote Halde Spätburgunder Trocken.
Discover the grape variety: Bonne Vituaigne
It is most certainly native to the Ardèche and is not found in any other French region, let alone abroad. Today, it is practically not multiplied any more and thus in very clear way of disappearance.
Last vintages of this wine
The best vintages of Rote Halde Spätburgunder Trocken from Winery Sasbacher are 2016, 2018, 2013, 2015 and 0.
Informations about the Winery Sasbacher
The Winery Sasbacher is one of of the world's greatest 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
