Winery Weinhaus Gebruder SteffenSpätburgunder Rosè Trocken
Pink wine
This wine generally goes well with vegetarian
Food and wine pairings with Spätburgunder Rosè Trocken
Pairings that work perfectly with Spätburgunder Rosè Trocken
Original food and wine pairings with Spätburgunder Rosè Trocken
The Spätburgunder Rosè Trocken of Winery Weinhaus Gebruder Steffen matches generally quite well with dishes of vegetarian such as recipes of spinach and goat cheese quiche.
Details and technical informations about Winery Weinhaus Gebruder Steffen's Spätburgunder Rosè Trocken.
Discover the grape variety: Mavrud
A very old grape variety whose origin is still uncertain, it is thought to have come from Greece, and for others its origin is Bulgarian from the Thrace plain where it is still widely cultivated. It can be found in Romania, Albania, Greece, Bulgaria, etc. Little known in France, it is nevertheless registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Spätburgunder Rosè Trocken from Winery Weinhaus Gebruder Steffen are 0
Informations about the Winery Weinhaus Gebruder Steffen
The Winery Weinhaus Gebruder Steffen is one of of the world's great estates. It offers 60 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
