Winery Weingut Engler - Cuvée Rot

Winery Weingut EnglerCuvée Rot

The Cuvée Rot of Winery Weingut Engler is a red wine from the region of Baden.
This wine generally goes well with vegetarian

Food and wine pairings with Cuvée Rot

Pairings that work perfectly with Cuvée Rot

Original food and wine pairings with Cuvée Rot

The Cuvée Rot of Winery Weingut Engler matches generally quite well with dishes of vegetarian such as recipes of spinach and goat cheese quiche.

Details and technical informations about Winery Weingut Engler's Cuvée Rot.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Regent

A complex interspecific cross between the diana (sylvaner x Müller-Thurgau) and the chambourcin obtained in Germany in 1967 by Gerhardt Alleweldt. It can be found in Quebec (Canada), Belgium and Switzerland, but is little known in France. It should be noted that Regent, a monogenic variety, which is nevertheless resistant to certain cryptogamic diseases, was "bypassed" in 2010 by a less resistant strain of mildew, which was also the case for bianca.

Informations about the Winery Weingut Engler

The winery offers 25 different wines.
Its wines get an average rating of 3.6.
It is in the top 5 of the best estates in the region
It is located in Baden

The Winery Weingut Engler is one of of the world's greatest estates. It offers 21 wines for sale in the of Baden to come and discover on site or to buy online.

Top wine Baden
In the top 35000 of of Germany wines
In the top 4000 of of Baden wines
In the top 350000 of red wines
In the top 600000 wines of the world

The wine region of Baden

Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.

The word of the wine: Mutage

The act of adding alcohol to a fresh grape must or to a fermenting must.

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