Weingut Fuhrmann BurgSpätburgunder Barrique
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Spätburgunder Barrique from the Weingut Fuhrmann Burg
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Barrique of Weingut Fuhrmann Burg in the region of Mosel is a with a nice freshness.
Food and wine pairings with Spätburgunder Barrique
Pairings that work perfectly with Spätburgunder Barrique
Original food and wine pairings with Spätburgunder Barrique
The Spätburgunder Barrique of Weingut Fuhrmann Burg matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast beef in a foie gras and chanterelle crust, veal tagine with potatoes and olives or fillet of venison.
Details and technical informations about Weingut Fuhrmann Burg's Spätburgunder Barrique.
Discover the grape variety: Freisa
Most certainly from the Italian Piedmont. It is also found in Argentina. We have noted that this variety has a great resemblance with the nebbiolo, also from the Italian Piedmont. According to genetic analyses published in Switzerland, Freisa is a descendant of Viognier and a half-sister of Rèze.
Informations about the Weingut Fuhrmann Burg
The Weingut Fuhrmann Burg is one of of the world's great estates. It offers 29 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
