Stiftungsweingut FreiburgFreiburger Schlossberg Merlot Trocken
Red wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Freiburger Schlossberg Merlot Trocken
Pairings that work perfectly with Freiburger Schlossberg Merlot Trocken
Original food and wine pairings with Freiburger Schlossberg Merlot Trocken
The Freiburger Schlossberg Merlot Trocken of Stiftungsweingut Freiburg matches generally quite well with dishes of beef or game (deer, venison) such as recipes of oxtail and carrot stew or salmon and goat cheese quiche.
Details and technical informations about Stiftungsweingut Freiburg's Freiburger Schlossberg Merlot Trocken.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). 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 small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Informations about the Stiftungsweingut Freiburg
The Stiftungsweingut Freiburg is one of of the world's great estates. It offers 17 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
