Winery Siegbert BimmerleIm Barrique Gereift 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 Im Barrique Gereift Spätburgunder Trocken from the Winery Siegbert Bimmerle
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Im Barrique Gereift Spätburgunder Trocken of Winery Siegbert Bimmerle in the region of Baden is a with a nice freshness.
Food and wine pairings with Im Barrique Gereift Spätburgunder Trocken
Pairings that work perfectly with Im Barrique Gereift Spätburgunder Trocken
Original food and wine pairings with Im Barrique Gereift Spätburgunder Trocken
The Im Barrique Gereift Spätburgunder Trocken of Winery Siegbert Bimmerle matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of venison stew with red wine, duck breast with pepper sauce or wild boar bourguignon.
Details and technical informations about Winery Siegbert Bimmerle's Im Barrique Gereift Spätburgunder Trocken.
Discover the grape variety: Scarlotta seedless
Intraspecific cross between sun world.seedling 89345-090-144 and sun world seedling 89361-091-364 obtained in California (USA) by Cain David Wayne from Sun World International Inc. Not known in France, we can meet it in England, in Spain, in Chile, ... . It should be of interest to amateur gardeners.
Last vintages of this wine
The best vintages of Im Barrique Gereift Spätburgunder Trocken from Winery Siegbert Bimmerle are 0, 2013
Informations about the Winery Siegbert Bimmerle
The Winery Siegbert Bimmerle is one of of the world's great estates. It offers 52 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
