Winery WasenweilerSpätburgunder Trocken Alte Reben
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 Spätburgunder Trocken Alte Reben from the Winery Wasenweiler
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Trocken Alte Reben of Winery Wasenweiler in the region of Baden is a with a nice freshness.
Food and wine pairings with Spätburgunder Trocken Alte Reben
Pairings that work perfectly with Spätburgunder Trocken Alte Reben
Original food and wine pairings with Spätburgunder Trocken Alte Reben
The Spätburgunder Trocken Alte Reben of Winery Wasenweiler matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef goulash, provencal veal tendrons or fillet of venison.
Details and technical informations about Winery Wasenweiler's Spätburgunder Trocken Alte Reben.
Discover the grape variety: Noah
American, resulting from a natural cross between taylor (Vitis Labrusca x Vitis Riparia) and Vitis Riparia, the seeds of the taylor then sown in 1869 by Otto Wasserzicher in Nauvoo, Illinois. Noah has been used extensively as a progenitor by hybridizers such as Baco, Bertille-Seyve, Castel, Gaillard and Seibel, the best known being baco blanc or baco 22A (folle blanche x Noah). In France, it is one of the six hybrids prohibited since 1935 (included in European regulations): clinton, herbemont, isabelle, jacquez, Noah and othello. Today, it has practically disappeared and can sometimes be found in private homes established in vineyards.
Last vintages of this wine
The best vintages of Spätburgunder Trocken Alte Reben from Winery Wasenweiler are 0
Informations about the Winery Wasenweiler
The Winery Wasenweiler is one of of the world's greatest estates. It offers 31 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
