
Winery Comte Stephan Graf von NeippergS.E. Rosé
This wine generally goes well with vegetarian
Food and wine pairings with S.E. Rosé
Pairings that work perfectly with S.E. Rosé
Original food and wine pairings with S.E. Rosé
The S.E. Rosé of Winery Comte Stephan Graf von Neipperg matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of light salmon steaks and, linguine with squid ink and cockles or chicken with green olives.
Details and technical informations about Winery Comte Stephan Graf von Neipperg's S.E. Rosé.
Discover the grape variety: Frankenthal
It is said to be of Austrian origin, from the Tyrol to be precise, and for some it comes from Franconia in Germany. Some ampelographers consider that Frankenthal and Kavcina crna or Zametovka grown in Slovenia are identical, with perhaps only a few clonal differences, which have yet to be confirmed, although it is true that they all have a large number of synonyms in common. Frankenthal can still be found in Belgium, the Netherlands, Germany, Austria, Hungary, Slovenia, Croatia, Italy, Portugal, England, Chile and Australia. For a long time, it was cultivated under greenhouses as a table grape in the North, East and West of France. Today, it has been almost abandoned and is therefore in danger of disappearing.
Informations about the Winery Comte Stephan Graf von Neipperg
The Winery Comte Stephan Graf von Neipperg is one of of the world's great estates. It offers 6 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.














