Weingut Thomas DolltBlauer Spätburgunder
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 Blauer Spätburgunder from the Weingut Thomas Dollt
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blauer Spätburgunder of Weingut Thomas Dollt in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Blauer Spätburgunder
Pairings that work perfectly with Blauer Spätburgunder
Original food and wine pairings with Blauer Spätburgunder
The Blauer Spätburgunder of Weingut Thomas Dollt matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of homemade italian lasagna, veal cutlets parmigiana or potjevleesch.
Details and technical informations about Weingut Thomas Dollt's Blauer Spätburgunder.
Discover the grape variety: Malvoisie de Toscane
It was cultivated in ancient times and is believed to be of Greek origin. In Italy, associated with Trebbiano Toscano, it was used to produce the famous Chianti: these two white varieties are no longer part of the vineyard. In France, Tuscan Malvasia is practically unknown. It should be noted that many grape varieties have "malvasia" as a synonym, so confusion between them is always possible.
Informations about the Weingut Thomas Dollt
The Weingut Thomas Dollt is one of of the world's great estates. It offers 20 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.
