Winery Waltershofener SteinmauerSpatburgunder
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 Spatburgunder from the Winery Waltershofener Steinmauer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spatburgunder of Winery Waltershofener Steinmauer in the region of Baden is a with a nice freshness.
Food and wine pairings with Spatburgunder
Pairings that work perfectly with Spatburgunder
Original food and wine pairings with Spatburgunder
The Spatburgunder of Winery Waltershofener Steinmauer matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of thai beef skewers, casserons in the country style or canned duck confit.
Details and technical informations about Winery Waltershofener Steinmauer's Spatburgunder.
Discover the grape variety: Villard noir
An interspecific cross between Chancellor - 7053 Seibel - and 6905 Seibel or Subéreux, obtained by the Seyve-Villard company, formerly located in Saint Vallier in the Drôme. As with the white Villard - 12375 Seyve-Villard - these were the two most widely planted direct-producer hybrids. Today, Villard noir is on the verge of extinction, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Informations about the Winery Waltershofener Steinmauer
The Winery Waltershofener Steinmauer is one of of the world's greatest estates. It offers 4 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
