Winery SchönlaubPendant 2 Ans *
Red wine
In the mouth this red wine is a .
This wine generally goes well with pork, poultry or veal.
Taste structure of the Pendant 2 Ans * from the Winery Schönlaub
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pendant 2 Ans * of Winery Schönlaub in the region of Pfalz is a .
Food and wine pairings with Pendant 2 Ans *
Pairings that work perfectly with Pendant 2 Ans *
Original food and wine pairings with Pendant 2 Ans *
The Pendant 2 Ans * of Winery Schönlaub matches generally quite well with dishes of pasta, veal or pork such as recipes of succulent and easy to make beef lasagna, adapted vietnamese fondue or sauté of pork with chorizo.
Details and technical informations about Winery Schönlaub's Pendant 2 Ans *.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Last vintages of this wine
The best vintages of Pendant 2 Ans * from Winery Schönlaub are 0
Informations about the Winery Schönlaub
The Winery Schönlaub is one of of the world's great estates. It offers 32 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
