Winery SaxerRosenberger Blauburgunder
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 Rosenberger Blauburgunder from the Winery Saxer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosenberger Blauburgunder of Winery Saxer in the region of Thurgau is a with a nice freshness.
Food and wine pairings with Rosenberger Blauburgunder
Pairings that work perfectly with Rosenberger Blauburgunder
Original food and wine pairings with Rosenberger Blauburgunder
The Rosenberger Blauburgunder of Winery Saxer matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of brazilian feijoada, sarthe pot or giant paella cooked on a wood fire.
Details and technical informations about Winery Saxer's Rosenberger Blauburgunder.
Discover the grape variety: Molinera gorda
An ancient table grape of Spanish origin. Little known in France, it can still be found in Italy, Australia, the United States (California), Mexico where it is grown in pergolas, etc. It should not be confused with the molinara grown and known in Italy.
Informations about the Winery Saxer
The Winery Saxer is one of of the world's great estates. It offers 35 wines for sale in the of Thurgau to come and discover on site or to buy online.
The wine region of Thurgau
The wine region of Thurgau of Switzerland. Wineries and vineyards like the Domaine Weingut Lenz or the Domaine Weingut Lenz produce mainly wines red, white and pink. The most planted grape varieties in the region of Thurgau are Pinot noir, Müller-Thurgau and Cabernet-Jura, they are then used in wines in blends or as a single variety. On the nose of Thurgau often reveals types of flavors of oaky, vanilla or non oak and sometimes also flavors of oak, spices or red fruit.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
