Winery Weinhaus RankeDeidesheimer Hofstück Spätburgunder Halbtrocken
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 Deidesheimer Hofstück Spätburgunder Halbtrocken from the Winery Weinhaus Ranke
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Deidesheimer Hofstück Spätburgunder Halbtrocken of Winery Weinhaus Ranke in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Deidesheimer Hofstück Spätburgunder Halbtrocken
Pairings that work perfectly with Deidesheimer Hofstück Spätburgunder Halbtrocken
Original food and wine pairings with Deidesheimer Hofstück Spätburgunder Halbtrocken
The Deidesheimer Hofstück Spätburgunder Halbtrocken of Winery Weinhaus Ranke matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tournedos rossini, veal paupiettes with cider or rabbit italian style.
Details and technical informations about Winery Weinhaus Ranke's Deidesheimer Hofstück Spätburgunder Halbtrocken.
Discover the grape variety: Sylvaner
Lively, understated whites with a tender palate and fresh acidity, with delicate aromas of citrus, white flowers, green apple, hay and typical mineral notes. Light and refreshing finish. Made as easy dry whites and more structured lees-aged cuvées. Star of Alsace AOC (one of the historic varieties), absolute signature of German Franconia (Silvaner on shell-limestone soils) and present in Austria and Switzerland. Central European variety of Austrian origin.
Last vintages of this wine
The best vintages of Deidesheimer Hofstück Spätburgunder Halbtrocken from Winery Weinhaus Ranke are 0
Informations about the Winery Weinhaus Ranke
The Winery Weinhaus Ranke is one of of the world's great estates. It offers 60 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
