Winery StahlFeder Rot Cuvée!
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 Feder Rot Cuvée! from the Winery Stahl
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Feder Rot Cuvée! of Winery Stahl in the region of Franken is a with a nice freshness.
Food and wine pairings with Feder Rot Cuvée!
Pairings that work perfectly with Feder Rot Cuvée!
Original food and wine pairings with Feder Rot Cuvée!
The Feder Rot Cuvée! of Winery Stahl matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of family potluck, roast veal with black olives or fillet of venison.
Details and technical informations about Winery Stahl's Feder Rot Cuvée!.
Discover the grape variety: Olivette blanche
This variety is of unknown origin and is not related to the black olivette. The flowers of the Olivette blanche are physiologically female, which has led it to be cultivated very often in association with other varieties. Today, it is practically no longer multiplied, although it is registered in the Official Catalogue of vine varieties, list A1.
Last vintages of this wine
The best vintages of Feder Rot Cuvée! from Winery Stahl are 2017
Informations about the Winery Stahl
The Winery Stahl is one of of the world's great estates. It offers 72 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
