Winery StichFranken Spätburgunder 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 Franken Spätburgunder Trocken from the Winery Stich
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Franken Spätburgunder Trocken of Winery Stich in the region of Franken is a with a nice freshness.
Food and wine pairings with Franken Spätburgunder Trocken
Pairings that work perfectly with Franken Spätburgunder Trocken
Original food and wine pairings with Franken Spätburgunder Trocken
The Franken Spätburgunder Trocken of Winery Stich matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of homemade beef stew, sliced endives with ham or rabbit with tomato.
Details and technical informations about Winery Stich's Franken Spätburgunder Trocken.
Discover the grape variety: Mollard
Mollard noir is a grape variety that originated in France (Haute-Alpe). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Mollard noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Stich
The Winery Stich is one of of the world's great estates. It offers 21 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
