Winery Sonnenberg - Heinz NippgenNeuleininger Sonnenberg Dornfelder Trocken
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Neuleininger Sonnenberg Dornfelder Trocken
Pairings that work perfectly with Neuleininger Sonnenberg Dornfelder Trocken
Original food and wine pairings with Neuleininger Sonnenberg Dornfelder Trocken
The Neuleininger Sonnenberg Dornfelder Trocken of Winery Sonnenberg - Heinz Nippgen matches generally quite well with dishes of pasta, veal or pork such as recipes of salmon and spinach lasagna, veal paupiettes with forestry sauce or rabbit stew the old fashioned way.
Details and technical informations about Winery Sonnenberg - Heinz Nippgen's Neuleininger Sonnenberg Dornfelder Trocken.
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.
Informations about the Winery Sonnenberg - Heinz Nippgen
The Winery Sonnenberg - Heinz Nippgen is one of wineries to follow in Pfalz.. It offers 17 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
