Winery Weingut FreyDornfelder Trocken
Red wine
In the mouth this red wine is a .
This wine generally goes well with pork, poultry or veal.
The Dornfelder Trocken of the Winery Weingut Frey is in the top 10 of wines of Baden.
Taste structure of the Dornfelder Trocken from the Winery Weingut Frey
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dornfelder Trocken of Winery Weingut Frey in the region of Baden is a .
Food and wine pairings with Dornfelder Trocken
Pairings that work perfectly with Dornfelder Trocken
Original food and wine pairings with Dornfelder Trocken
The Dornfelder Trocken of Winery Weingut Frey matches generally quite well with dishes of pasta, veal or pork such as recipes of spaghetti with garlic, veal cutlets with cream sauce or pork chops with mustard.
Details and technical informations about Winery Weingut Frey's Dornfelder Trocken.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Informations about the Winery Weingut Frey
The Winery Weingut Frey is one of of the world's greatest estates. It offers 15 wines for sale in the of Baden to come and discover on site or to buy online.
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.
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The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
