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 beef with cider, alsatian fondue or conejo al ajillo (spain).
Details and technical informations about Winery Saxer's Rosenberger Blauburgunder.
Discover the grape variety: Sousão
Intensely coloured and structured reds with a dense purple robe, firm tannins and a powerful palate with high acidity, showing signature aromas of black fruits (blackberry, blackcurrant), spices, violet and mineral notes. Traditional component of Vintage Port and great Douro DOC reds, also of Minho Vinho Verde reds. Portuguese autochthonous black grape, identical to Vinhão and Galician Sousón.
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
Wine canton of north-eastern German-speaking Switzerland on the shores of Lake Constance and the Rhine (~265 ha), cradle of Müller-Thurgau bred locally in 1882. Signature Pinot Noir (Blauburgunder) dominant in red: fine and silky with signature notes of cherry, raspberry, undergrowth, sweet spices and a mineral touch, delicate tannins and lakeside freshness. Historic Müller-Thurgau as fruity white (light muscat, apple, flowers). Also lively Riesling-Silvaner.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
