Weingut Engler - Gutedel Trocken

Weingut EnglerGutedel Trocken

The Gutedel Trocken of Weingut Engler is a wine from the region of Baden.
This wine generally goes well with
The Gutedel Trocken of the Weingut Engler is in the top 0 of wines of Baden.

Details and technical informations about Weingut Engler's Gutedel Trocken.

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

Discover the grape variety: Petite Sirah

Powerful, intensely coloured reds with an almost black inky hue, firm tannins and a dense palate, with concentrated aromas of black fruits (blackberry, blackcurrant, plum), black cherry, dark chocolate, black pepper, spices, leather and balsamic notes. Fine ageing potential. Confirmed star of great Californian (Napa, Sonoma, Paso Robles) and Australian reds. American synonym for French durif, a hybrid created in 1880 by François Durif (syrah × peloursin).

Informations about the Weingut Engler

The winery offers 29 different wines.
Its wines get an average rating of 3.7.
It is in the top 20 of the best estates in the region
It is located in Baden

The Weingut Engler is one of of the world's great 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 80000 of of Germany wines
In the top 9000 of of Baden wines
In the top 350000 of wines
In the top 1000000 wines of the world

The wine region of Baden

German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.

The word of the wine: Tartar (deposit)

White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.

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