Winery SaffergartenBlauburgunder
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 Blauburgunder from the Winery Saffergarten
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blauburgunder of Winery Saffergarten in the region of Schaffhausen is a with a nice freshness.
Food and wine pairings with Blauburgunder
Pairings that work perfectly with Blauburgunder
Original food and wine pairings with Blauburgunder
The Blauburgunder of Winery Saffergarten matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast beef with caramelized onion, pork cheeks with cider and honey or lamb chops marinated with herbs.
Details and technical informations about Winery Saffergarten's Blauburgunder.
Discover the grape variety: Fantasy seedless
Cross between B36-27 and P64-18 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1994. The slightly foxed taste of its flesh makes us think that there was an intervention of a direct producer hybrid itself with a foxed taste.
Informations about the Winery Saffergarten
The Winery Saffergarten is one of of the world's greatest estates. It offers 10 wines for sale in the of Schaffhausen to come and discover on site or to buy online.
The wine region of Schaffhausen
Schaffhausen is a small canton (state) in northern Switzerland which for its Size produces a relatively large quantity of wine. Being the only Part of Switzerland to cross over the Rhein river, the canton of Schaffhausen is effectively an enclave of Switzerland in southern Germany, and this is Clear from the Germanic wine styles made here. Roughly 70 percent of Schaffhausen wine is red. As with many German regions today, including neighboring Baden, it is made almost entirely from Pinot Noir (Blauburgunder to the German-speaking population here), with a minor supporting role played by the crossings Diolinoir and Garanoir.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
