Winery Weingärtner Stromberg ZabergäuBönnigheimer Stromberg Lemberger - Schwarzriesling
Red wine
This wine generally goes well with pork, poultry or shellfish.
Food and wine pairings with Bönnigheimer Stromberg Lemberger - Schwarzriesling
Pairings that work perfectly with Bönnigheimer Stromberg Lemberger - Schwarzriesling
Original food and wine pairings with Bönnigheimer Stromberg Lemberger - Schwarzriesling
The Bönnigheimer Stromberg Lemberger - Schwarzriesling of Winery Weingärtner Stromberg Zabergäu matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of peasant minestrone, shrimp risotto with curry or chicken fajitas.
Details and technical informations about Winery Weingärtner Stromberg Zabergäu's Bönnigheimer Stromberg Lemberger - Schwarzriesling.
Discover the grape variety: Melon blanc et rouge
Very old Burgundian grape variety. According to published genetic analyses, it is the result of a natural cross between Pinot and Gouais, which are the same parents of Gamay. Melon can be found in Germany, Croatia, Bulgaria, ... in France it is nowadays mostly multiplied in the Loire Valley, registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Weingärtner Stromberg Zabergäu
The Winery Weingärtner Stromberg Zabergäu is one of of the world's great estates. It offers 92 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
