Winery Vinçon-ZerrerWaldenso 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 Waldenso Spätburgunder from the Winery Vinçon-Zerrer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Waldenso Spätburgunder of Winery Vinçon-Zerrer in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Waldenso Spätburgunder
Pairings that work perfectly with Waldenso Spätburgunder
Original food and wine pairings with Waldenso Spätburgunder
The Waldenso Spätburgunder of Winery Vinçon-Zerrer matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of express veal stew in a pressure cooker, veal escalope (piccata milanese) or magret with pepper.
Details and technical informations about Winery Vinçon-Zerrer's Waldenso Spätburgunder.
Discover the grape variety: Cardinal
The red Cardinal is a grape variety originating from the United States. It produces a variety of grape used for the elaboration of wine. However, it can also be found eating on our tables! This variety of grape is characterized by large bunches, and grapes of very large sizes. The red Cardinal can be found cultivated in these vineyards: Rhone Valley, Languedoc & Roussillon, Savoy & Bugey, Provence & Corsica.
Informations about the Winery Vinçon-Zerrer
The Winery Vinçon-Zerrer is one of of the world's great estates. It offers 27 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.
News related to this wine
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The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
