Weingut SonnenhofHeiligenkirche 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 Heiligenkirche Spätburgunder from the Weingut Sonnenhof
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Heiligenkirche Spätburgunder of Weingut Sonnenhof in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Heiligenkirche Spätburgunder
Pairings that work perfectly with Heiligenkirche Spätburgunder
Original food and wine pairings with Heiligenkirche Spätburgunder
The Heiligenkirche Spätburgunder of Weingut Sonnenhof matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tongue with vegetables, duck with orange or alsatian wine pie.
Details and technical informations about Weingut Sonnenhof's Heiligenkirche Spätburgunder.
Discover the grape variety: Prima
Cross between lival and cardinal obtained in 1974. It has been registered in the official catalogue of table grape varieties, list A1, since 1996.
Last vintages of this wine
The best vintages of Heiligenkirche Spätburgunder from Weingut Sonnenhof are 0
Informations about the Weingut Sonnenhof
The Weingut Sonnenhof is one of of the world's great estates. It offers 48 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
