Winery ScheidgenSpätburgunder Rosé Trocken
Pink wine
This wine generally goes well with vegetarian
Food and wine pairings with Spätburgunder Rosé Trocken
Pairings that work perfectly with Spätburgunder Rosé Trocken
Original food and wine pairings with Spätburgunder Rosé Trocken
The Spätburgunder Rosé Trocken of Winery Scheidgen matches generally quite well with dishes of vegetarian such as recipes of ham and comté quiche.
Details and technical informations about Winery Scheidgen's Spätburgunder Rosé Trocken.
Discover the grape variety: Milgranet
Milgranet noir is a grape variety that originated in France (Tarn-et-Garonne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. The Milgranet noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Spätburgunder Rosé Trocken from Winery Scheidgen are 0
Informations about the Winery Scheidgen
The Winery Scheidgen is one of of the world's great estates. It offers 63 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Rheingau is one of the most important of Germany's 13 Anbaugebiete wine regions. However it is far from the biggest; with 3,076 hectares (7,600 acres) of Vineyard">Vineyards documented in 2012, its output is around one tenth of that from the Pfalz and Rheinhessen regions. Located on the Rhine a 20-minute drive west of Frankfurt, the -gau suffix denotes that it was once a county of the Frankish Empire. The classic Rheingau wine is a DryRiesling with pronounced Acidity and aromas of citrus fruits and smoke-tinged minerality – typically more "masculine" than its equivalent from the Mosel.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
