Winery Weingut Karl-Heinz GaulSausenheimer Spätburgunder
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 Sausenheimer Spätburgunder from the Winery Weingut Karl-Heinz Gaul
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sausenheimer Spätburgunder of Winery Weingut Karl-Heinz Gaul in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Sausenheimer Spätburgunder
Pairings that work perfectly with Sausenheimer Spätburgunder
Original food and wine pairings with Sausenheimer Spätburgunder
The Sausenheimer Spätburgunder of Winery Weingut Karl-Heinz Gaul matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fricandeaux german style, atriaux en sauce or aiguillettes of duck with paprika and pan-fried ceps.
Details and technical informations about Winery Weingut Karl-Heinz Gaul's Sausenheimer Spätburgunder.
Discover the grape variety: Cayuga
Complex interspecific cross between white seyval (5-276 Seyve-Villard) and schuyler obtained in 1945 by Robinson Willard B. and Einset John at Cornell University in Geneva (USA). It can also be found in Canada, almost unknown in France.
Informations about the Winery Weingut Karl-Heinz Gaul
The Winery Weingut Karl-Heinz Gaul is one of of the world's great estates. It offers 46 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
