Winery Wohlgemuth SchnurrMundorff Trocken
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Dorsa and the Cabernet-Sauvignon.
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Mundorff Trocken
Pairings that work perfectly with Mundorff Trocken
Original food and wine pairings with Mundorff Trocken
The Mundorff Trocken of Winery Wohlgemuth Schnurr matches generally quite well with dishes of beef, lamb or spicy food such as recipes of kamounia : tunisian beef stew, lamb crumble with oregano and feta cheese or sun wheat.
Details and technical informations about Winery Wohlgemuth Schnurr's Mundorff Trocken.
Discover the grape variety: Cabernet-Dorsa
Intraspecific cross between the limberger and the dornfelder made in 1971 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in the Netherlands, Germany, Belgium, Switzerland, Poland, the Czech Republic and the United States. Note that Cabernet Dorio has the same parents.
Informations about the Winery Wohlgemuth Schnurr
The Winery Wohlgemuth Schnurr is one of of the world's great estates. It offers 50 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
