Staatsweingut WeinsbergSpätburgunder S 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 Spätburgunder S Trocken from the Staatsweingut Weinsberg
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder S Trocken of Staatsweingut Weinsberg in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Spätburgunder S Trocken
Pairings that work perfectly with Spätburgunder S Trocken
Original food and wine pairings with Spätburgunder S Trocken
The Spätburgunder S Trocken of Staatsweingut Weinsberg matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of wild boar with honey, milanese cutlets like in italy or cassoulet with duck confit.
Details and technical informations about Staatsweingut Weinsberg's Spätburgunder S Trocken.
Discover the grape variety: Morrastel-Bouschet
Obtained in 1885 by Henri Bouschet by crossing the morrastel and the petit Bouschet. Today, it is no longer multiplied and is therefore in danger of extinction.
Last vintages of this wine
The best vintages of Spätburgunder S Trocken from Staatsweingut Weinsberg are 2015, 0, 2014, 2013
Informations about the Staatsweingut Weinsberg
The Staatsweingut Weinsberg is one of of the world's great estates. It offers 68 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: PDO
Protected Designation of Origin - equivalent to the term "controlled designation of origin" in European regulations.
