Winery WeingoldDornfelder
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Dornfelder from the Winery Weingold
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dornfelder of Winery Weingold in the region of Pfalz is a powerful.
Food and wine pairings with Dornfelder
Pairings that work perfectly with Dornfelder
Original food and wine pairings with Dornfelder
The Dornfelder of Winery Weingold matches generally quite well with dishes of pasta, veal or pork such as recipes of tuscan linguine, veal tagine with carrots or brussels sprouts with bacon in a casserole.
Details and technical informations about Winery Weingold's Dornfelder.
Discover the grape variety: Dornfelder
Intensely coloured, fruity reds with a dense purple robe, soft tannins and a generous palate, with aromas of black cherry, blackberry, plum and floral notes. Made as light easy-drinking reds, popular semi-dry cuvées and more structured barrel-aged versions. The second most planted red variety in Germany (Palatinate, Rheinhessen, Württemberg). Cross of helfensteiner × heroldrebe created in 1955 in Weinsberg by August Herold.
Last vintages of this wine
The best vintages of Dornfelder from Winery Weingold are 2017, 0, 2016, 2012 and 2015.
Informations about the Winery Weingold
The Winery Weingold is one of of the world's greatest estates. It offers 7 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Downy mildew
Disease of the vine due to a fungus. Downy mildew is formidable because it attacks all the organs, from the stem to the grapes, including the leaves, in depth. It was against it that the famous copper and lime-based Bordeaux mixture was developed.
