Winery Weingut HermannCantus Avis Blauer Spätburgunder
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 Cantus Avis Blauer Spätburgunder from the Winery Weingut Hermann
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cantus Avis Blauer Spätburgunder of Winery Weingut Hermann in the region of Baden is a with a nice freshness.
Food and wine pairings with Cantus Avis Blauer Spätburgunder
Pairings that work perfectly with Cantus Avis Blauer Spätburgunder
Original food and wine pairings with Cantus Avis Blauer Spätburgunder
The Cantus Avis Blauer Spätburgunder of Winery Weingut Hermann matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of daube niçoise, veal escalope (piccata milanese) or duck with olives.
Details and technical informations about Winery Weingut Hermann's Cantus Avis Blauer Spätburgunder.
Discover the grape variety: Limberger
Without much certainty, its origin would be German. It is a very old variety that has been cultivated for a long time in Germany, Austria, Italy, Croatia, Slovenia, the Czech Republic, Slovakia, Hungary, etc. Today, the Limberger is less and less multiplied. It is a direct descendant of the white gouais.
Informations about the Winery Weingut Hermann
The Winery Weingut Hermann is one of of the world's greatest estates. It offers 12 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: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).