Winery Wambs Ganss - Trocken  Spatburgunder

Winery Wambs GanssTrocken Spatburgunder

The Trocken Spatburgunder of Winery Wambs Ganss is a red wine from the region of Pfalz.
This wine generally goes well with vegetarian

Food and wine pairings with Trocken Spatburgunder

Pairings that work perfectly with Trocken Spatburgunder

Original food and wine pairings with Trocken Spatburgunder

The Trocken Spatburgunder of Winery Wambs Ganss matches generally quite well with dishes of vegetarian such as recipes of quiche without eggs.

Details and technical informations about Winery Wambs Ganss's Trocken Spatburgunder.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Pé de perdrix

This grape variety would be of Spanish origin, it was in this country mainly used as table grape. The Pé de perdrix has now completely disappeared. It should not be confused with the pied de perdrix, which is the red-tailed côt with black grapes.

Informations about the Winery Wambs Ganss

The winery offers 5 different wines.
Its wines get an average rating of 3.7.
It is in the top 5 of the best estates in the region
It is located in Pfalz

The Winery Wambs Ganss is one of of the world's greatest estates. It offers 5 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 150000 of of Germany wines
In the top 25000 of of Pfalz wines
In the top 600000 of red wines
In the top 1500000 wines of the world

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: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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