Winery WasenhausVulkan
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 Vulkan from the Winery Wasenhaus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vulkan of Winery Wasenhaus in the region of Baden is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Vulkan of Winery Wasenhaus in the region of Baden often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Vulkan
Pairings that work perfectly with Vulkan
Original food and wine pairings with Vulkan
The Vulkan of Winery Wasenhaus matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tongue in hot sauce, casserons in the country style or rabbit with mustard in foil.
Details and technical informations about Winery Wasenhaus's Vulkan.
Discover the grape variety: Hegel
German, intraspecific cross obtained in 1955 between helfensteiner and heroldreber by August Karl Herold (1902-1973) at the Weinsberg Research Institute. With these same parents he also obtained the dornfelder. One can meet the Hegel in Switzerland, Belgium, Germany, ... completely unknown in France.
Last vintages of this wine
The best vintages of Vulkan from Winery Wasenhaus are 2017, 2016, 0, 2018
Informations about the Winery Wasenhaus
The Winery Wasenhaus is one of of the world's greatest estates. It offers 21 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: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
