Winery St NepomukRech An Der Ahr Alte Reben Spatburgunder
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 Rech An Der Ahr Alte Reben Spatburgunder from the Winery St Nepomuk
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rech An Der Ahr Alte Reben Spatburgunder of Winery St Nepomuk in the region of Ahr is a with a nice freshness.
Food and wine pairings with Rech An Der Ahr Alte Reben Spatburgunder
Pairings that work perfectly with Rech An Der Ahr Alte Reben Spatburgunder
Original food and wine pairings with Rech An Der Ahr Alte Reben Spatburgunder
The Rech An Der Ahr Alte Reben Spatburgunder of Winery St Nepomuk matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of braised beef with guinness, pork chops with veal stock sauce or rabbit with leeks.
Details and technical informations about Winery St Nepomuk's Rech An Der Ahr Alte Reben Spatburgunder.
Discover the grape variety: Diolinoir
Intraspecific cross between robin noir and pinot noir obtained in 1970 by André Jacquinet of the Swiss Federal Research Station Agroscope Changins-Wadenswil (Switzerland).
Informations about the Winery St Nepomuk
The Winery St Nepomuk is one of of the world's greatest estates. It offers 8 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).
News related to this wine
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The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
