Winery Weingut Jurg WetzelDrei Hoch Drei
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Dorsa, the Malbec and the Diolinoir.
This wine generally goes well with poultry, beef or mature and hard cheese.
The Drei Hoch Drei of the Winery Weingut Jurg Wetzel is in the top 10 of wines of Aargau.
Wine flavors and olphactive analysis
On the nose the Drei Hoch Drei of Winery Weingut Jurg Wetzel in the region of Aargau often reveals types of flavors of oak, spices.
Food and wine pairings with Drei Hoch Drei
Pairings that work perfectly with Drei Hoch Drei
Original food and wine pairings with Drei Hoch Drei
The Drei Hoch Drei of Winery Weingut Jurg Wetzel matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of pastasciutta (corsica), garantita or karantita (algerian recipe) or county doormat.
Details and technical informations about Winery Weingut Jurg Wetzel's Drei Hoch Drei.
Discover the grape variety: Cabernet-Dorsa
Intraspecific cross between the limberger and the dornfelder made in 1971 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in the Netherlands, Germany, Belgium, Switzerland, Poland, the Czech Republic and the United States. Note that Cabernet Dorio has the same parents.
Last vintages of this wine
The best vintages of Drei Hoch Drei from Winery Weingut Jurg Wetzel are 2015, 2013, 2012
Informations about the Winery Weingut Jurg Wetzel
The Winery Weingut Jurg Wetzel is one of of the world's greatest estates. It offers 15 wines for sale in the of Aargau to come and discover on site or to buy online.
The wine region of Aargau
Aargau is a canton and wine appellation in the Center of Northern Switzerland, located immediately west of Zurich and Southeast of Basel. Its northern border traces the Rhine river, which separates it from the southern German region of Baden; this close connection is evident in the Germanic style of many Aargau wines. To confuse matters slightly, the canton's main concentration of Vineyards centers around a town named Baden at its eastern edge. Aargau produces mostly red wines, in keeping with the trends of other cantons in the German-speaking north of Switzerland.
News related to this wine
The Morey Saint Denis appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Morey-Saint-Denis appellation. The vineyard lies on an intensely fractured area. Several characteristic zones can be distinguished, we can say that each Climat has its own personality. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021 ...
At the heart of the Mâcon terroir
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
An overview of Morey Saint Denis appellation
The Bourgogne Wine Board (BIVB) invites you to a survey above the vineyard of Morey-Saint-Denis, typical of the côte de Nuits region. Situated at the center of this region, the vineyard neighbours the appellation Gevrey-Chambertin to the north and Chambolle-Musigny to the south. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb ...
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
