Winery Valentin HauptDornfelder Rheingau Trocken
Red wine
In the mouth this red wine is a .
This wine generally goes well with pork, poultry or veal.
Taste structure of the Dornfelder Rheingau Trocken from the Winery Valentin Haupt
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dornfelder Rheingau Trocken of Winery Valentin Haupt in the region of Rheingau is a .
Food and wine pairings with Dornfelder Rheingau Trocken
Pairings that work perfectly with Dornfelder Rheingau Trocken
Original food and wine pairings with Dornfelder Rheingau Trocken
The Dornfelder Rheingau Trocken of Winery Valentin Haupt matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta alla norma, mouse of lamb with thyme or home-made white pudding.
Details and technical informations about Winery Valentin Haupt's Dornfelder Rheingau Trocken.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Informations about the Winery Valentin Haupt
The Winery Valentin Haupt is one of of the world's greatest estates. It offers 3 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Rheingau is one of the most important of Germany's 13 Anbaugebiete wine regions. However it is far from the biggest; with 3,076 hectares (7,600 acres) of Vineyard">Vineyards documented in 2012, its output is around one tenth of that from the Pfalz and Rheinhessen regions. Located on the Rhine a 20-minute drive west of Frankfurt, the -gau suffix denotes that it was once a county of the Frankish Empire. The classic Rheingau wine is a DryRiesling with pronounced Acidity and aromas of citrus fruits and smoke-tinged minerality – typically more "masculine" than its equivalent from the Mosel.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
