Winery VölckerSchlössel 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 Schlössel Spätburgunder from the Winery Völcker
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Schlössel Spätburgunder of Winery Völcker in the region of Mosel is a with a nice freshness.
Food and wine pairings with Schlössel Spätburgunder
Pairings that work perfectly with Schlössel Spätburgunder
Original food and wine pairings with Schlössel Spätburgunder
The Schlössel Spätburgunder of Winery Völcker matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef strogonoff, vitello tonnato or venison leg marinated in white wine and grand marnier.
Details and technical informations about Winery Völcker's Schlössel Spätburgunder.
Discover the grape variety: Chancellor
Cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 880 Seibel (28112 Couderc x 2003 Seibel) obtained by Albert Seibel (1844-1936). It was the first direct-producing hybrid cultivated in France and has now practically disappeared. It can still be found in a few old vines in the form of isolated strains. It can be found in the United States (New York, etc.) and in Canada, where it is part of the grape varieties grown on a large number of vineyards.
Informations about the Winery Völcker
The Winery Völcker is one of of the world's great estates. It offers 38 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
