Weingut HeesSpätburgunder Trocken -S-
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 Trocken -S- from the Weingut Hees
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Trocken -S- of Weingut Hees in the region of Nahe is a with a nice freshness.
Food and wine pairings with Spätburgunder Trocken -S-
Pairings that work perfectly with Spätburgunder Trocken -S-
Original food and wine pairings with Spätburgunder Trocken -S-
The Spätburgunder Trocken -S- of Weingut Hees matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef stew, tournedos rossini with port sauce or duck baeckeoffe with christmas spices and dried fruits.
Details and technical informations about Weingut Hees's Spätburgunder Trocken -S-.
Discover the grape variety: Gold
Intraspecific crossing between A 3-94 (Hamburg Muscat x Sultana) and California K 3-78 (Hamburg Muscat x Queen of the Vines) obtained in the United States (California) in 1958 by Harold Paul Olmo (1909/2006). It can also be found in Greece, Cyprus, etc.
Informations about the Weingut Hees
The Weingut Hees is one of of the world's great estates. It offers 36 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
