Weingut Kurt & Dietmar OttDornfelder
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Dornfelder from the Weingut Kurt & Dietmar Ott
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dornfelder of Weingut Kurt & Dietmar Ott in the region of Baden is a powerful.
Food and wine pairings with Dornfelder
Pairings that work perfectly with Dornfelder
Original food and wine pairings with Dornfelder
The Dornfelder of Weingut Kurt & Dietmar Ott matches generally quite well with dishes of pasta, veal or pork such as recipes of salmon lasagna, chicken and sausage stew with carrots or endives au gratin without béchamel sauce.
Details and technical informations about Weingut Kurt & Dietmar Ott's Dornfelder.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Informations about the Weingut Kurt & Dietmar Ott
The Weingut Kurt & Dietmar Ott is one of of the world's greatest estates. It offers 4 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.
The word of the wine: Hygrometry
Humidity level of the cellar necessary for a good ageing of the wines. The recommended hygrometry is around 70% in order to guarantee a good elasticity of the corks while preserving the labels.
