Winery Weinhaus WinklerSpätburgunder Spätlese Trocken
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 Spätburgunder Spätlese Trocken from the Winery Weinhaus Winkler
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Spätlese Trocken of Winery Weinhaus Winkler in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Spätburgunder Spätlese Trocken
Pairings that work perfectly with Spätburgunder Spätlese Trocken
Original food and wine pairings with Spätburgunder Spätlese Trocken
The Spätburgunder Spätlese Trocken of Winery Weinhaus Winkler matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of pork tongue with bacon and onions, oven-baked veal cutlets or rabbit provencale (mario style).
Details and technical informations about Winery Weinhaus Winkler's Spätburgunder Spätlese Trocken.
Discover the grape variety: Arruffiac
An old grape variety from the Adour valley, registered in the Official Catalogue of wine grape varieties, list A1. It should not be confused with the raffiat de Moncade, which originated in the same region and is also white.
Informations about the Winery Weinhaus Winkler
The Winery Weinhaus Winkler is one of of the world's great estates. It offers 16 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
