Winery Weingut WeigandDer Wilde Rosé
Pink wine
This wine generally goes well with vegetarian
Wine flavors and olphactive analysis
On the nose the Der Wilde Rosé of Winery Weingut Weigand in the region of Franken often reveals types of flavors of red fruit.
Food and wine pairings with Der Wilde Rosé
Pairings that work perfectly with Der Wilde Rosé
Original food and wine pairings with Der Wilde Rosé
The Der Wilde Rosé of Winery Weingut Weigand matches generally quite well with dishes of vegetarian such as recipes of cream and tuna quiche.
Details and technical informations about Winery Weingut Weigand's Der Wilde Rosé.
Discover the grape variety: Brachetto
A very old vine cultivated in the northwest of Italy, in Piedmont to be precise (provinces of Asti and Allessandria). For a long time it was confused with a large number of other Italian grape varieties, which explains why the latter still bear the synonym "brachetto". It is said to be related to the Muscat à petits grains blancs, to be continued! Note that Brachet, known in the Nice region (Alpes maritimes), is not related to Brachetto. Brachetto can be found in Argentina, Italy, etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Der Wilde Rosé from Winery Weingut Weigand are 0, 2016
Informations about the Winery Weingut Weigand
The Winery Weingut Weigand is one of of the world's great estates. It offers 29 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
