Winery Weinmanufaktur GengenbachGlücksfeder Spätburgunder Rosé
Pink wine
This wine generally goes well with vegetarian
Food and wine pairings with Glücksfeder Spätburgunder Rosé
Pairings that work perfectly with Glücksfeder Spätburgunder Rosé
Original food and wine pairings with Glücksfeder Spätburgunder Rosé
The Glücksfeder Spätburgunder Rosé of Winery Weinmanufaktur Gengenbach matches generally quite well with dishes of vegetarian such as recipes of zucchini quiche.
Details and technical informations about Winery Weinmanufaktur Gengenbach's Glücksfeder Spätburgunder Rosé.
Discover the grape variety: Siria
Fresh and aromatic whites to drink young, with a pale golden hue, an airy palate with preserved acidity and signature aromas of citrus (lemon, grapefruit), green apple, white flowers and fresh herbal notes. Used in many Portuguese white blends, grown in the Dão DOC, Beira Interior DOC and Douro DOC. Autochthonous white Portuguese variety, one of the most planted in Portugal, also known as Roupeiro and Códega.
Last vintages of this wine
The best vintages of Glücksfeder Spätburgunder Rosé from Winery Weinmanufaktur Gengenbach are 0, 2018
Informations about the Winery Weinmanufaktur Gengenbach
The Winery Weinmanufaktur Gengenbach is one of of the world's greatest estates. It offers 93 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
