Winery Weinel-MauerSpätburgunder Spätelese Trocken
Sparkling wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Spätburgunder Spätelese Trocken
Pairings that work perfectly with Spätburgunder Spätelese Trocken
Original food and wine pairings with Spätburgunder Spätelese Trocken
The Spätburgunder Spätelese Trocken of Winery Weinel-Mauer matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fondue vigneronne au vin rouge, tripe in the style of caen or cassoulet of yesteryear.
Details and technical informations about Winery Weinel-Mauer's Spätburgunder Spätelese Trocken.
Discover the grape variety: Claverie
Claverie blanc is a grape variety that originated in France (South-West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Claverie blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac.
Informations about the Winery Weinel-Mauer
The Winery Weinel-Mauer is one of of the world's greatest estates. It offers 4 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
