Winery Weinmanufaktur GengenbachZeller Abtsberg Spätburgunder 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 Zeller Abtsberg Spätburgunder Trocken from the Winery Weinmanufaktur Gengenbach
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zeller Abtsberg Spätburgunder Trocken of Winery Weinmanufaktur Gengenbach in the region of Baden is a with a nice freshness.
Food and wine pairings with Zeller Abtsberg Spätburgunder Trocken
Pairings that work perfectly with Zeller Abtsberg Spätburgunder Trocken
Original food and wine pairings with Zeller Abtsberg Spätburgunder Trocken
The Zeller Abtsberg Spätburgunder Trocken of Winery Weinmanufaktur Gengenbach matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef with balsamic sauce, pasta with veal stock sauce or leg of wild boar.
Details and technical informations about Winery Weinmanufaktur Gengenbach's Zeller Abtsberg Spätburgunder Trocken.
Discover the grape variety: Ora
A variety resulting from a cross between (Cinsaut x Csaba pearl) by the cardinal. In 1989, it was registered in the Official Catalogue of Varieties list A1.
Last vintages of this wine
The best vintages of Zeller Abtsberg Spätburgunder Trocken from Winery Weinmanufaktur Gengenbach are 2016
Informations about the Winery Weinmanufaktur Gengenbach
The Winery Weinmanufaktur Gengenbach is one of of the world's great 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
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
News related to this wine
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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.
