Weingut G. A. HeinrichSpätburgunder G.A.
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 G.A. from the Weingut G. A. Heinrich
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder G.A. of Weingut G. A. Heinrich in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Spätburgunder G.A.
Pairings that work perfectly with Spätburgunder G.A.
Original food and wine pairings with Spätburgunder G.A.
The Spätburgunder G.A. of Weingut G. A. Heinrich matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of scottish haggis, deer stew or aiguillette of duck normandy style.
Details and technical informations about Weingut G. A. Heinrich's Spätburgunder G.A..
Discover the grape variety: Arbane
Elegant, taut sparkling whites with a pale golden robe, a nervous palate and a razor-sharp acidity of refined citrus (lemon), green apple, white flowers (acacia), pear and chalky mineral notes. Fine ageing potential. A traditional minor component of Champagne AOC (one of 7 authorised grapes), preserved by growers attached to historic heritage. Rare native French grape of the Aube, a forgotten Champenois signature.
Last vintages of this wine
The best vintages of Spätburgunder G.A. from Weingut G. A. Heinrich are 0
Informations about the Weingut G. A. Heinrich
The Weingut G. A. Heinrich is one of of the world's greatest estates. It offers 40 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
