Weingut SpiessSpätburgunder
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 Spätburgunder from the Weingut Spiess
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder of Weingut Spiess in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Spätburgunder
Pairings that work perfectly with Spätburgunder
Original food and wine pairings with Spätburgunder
The Spätburgunder of Weingut Spiess matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of delicious bourguignon, pork tenderloin with chorizo and peppers or duck legs with cider and small onions.
Details and technical informations about Weingut Spiess's Spätburgunder.
Discover the grape variety: Tinta Barroca
Most certainly Portuguese, more precisely in the Douro region where it is very present. It can be found in Spain, Portugal, South Africa, ... almost unknown in France, registered in the Official Catalogue of A2 list varieties.
Informations about the Weingut Spiess
The Weingut Spiess is one of of the world's great estates. It offers 67 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Primeur (wine)
A wine made to be drunk very young, bottled and marketed very soon after fermentation (about two months). Syn.: new.
