Weingut Karl Jos EckesSpätburgunder Rosee Trocken
Pink wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Spätburgunder Rosee Trocken
Pairings that work perfectly with Spätburgunder Rosee Trocken
Original food and wine pairings with Spätburgunder Rosee Trocken
The Spätburgunder Rosee Trocken of Weingut Karl Jos Eckes matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of pasticcio (greece), pork tenderloin with chorizo and peppers or pheasant casserole with cabbage.
Details and technical informations about Weingut Karl Jos Eckes's Spätburgunder Rosee Trocken.
Discover the grape variety: Verdicchio blanc
This grape variety was known for a long time in the central region of Italy and is now cultivated in almost all the wine-producing regions of this country. Under the name of peverella, it can still be found in Brazil, where it has occupied large areas for a long time. In France, it is almost unknown. It would seem that it has many relatives, in particular with varieties of Italian origin, known or little known, without us being able to quote them with certainty because the doubt still remains, to be followed! The pink verdicchio exists but is not related to any of them.
Informations about the Weingut Karl Jos Eckes
The Weingut Karl Jos Eckes is one of of the world's greatest estates. It offers 21 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
