Winery ZaissSchwarzer Granat
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 Schwarzer Granat from the Winery Zaiss
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Schwarzer Granat of Winery Zaiss in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Schwarzer Granat
Pairings that work perfectly with Schwarzer Granat
Original food and wine pairings with Schwarzer Granat
The Schwarzer Granat of Winery Zaiss matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of spaghetti with beef balls, stuffed red mullet ballotines or rabbit with mustard, thyme and cream.
Details and technical informations about Winery Zaiss's Schwarzer Granat.
Discover the grape variety: Doral
Aromatic and structured dry whites with a pale golden robe, an ample palate with preserved acidity, showing signature aromas of white flowers (acacia), yellow fruits (pear, white peach), citrus and Swiss mineral notes. Intermediate profile between chasselas and chardonnay. Grown in French-speaking Switzerland (Vaud, Valais), featured in modern blends and signing a modern Helvetic creation. Swiss white grape obtained in 1965 at Pully, chasselas × chardonnay.
Last vintages of this wine
The best vintages of Schwarzer Granat from Winery Zaiss are 0
Informations about the Winery Zaiss
The Winery Zaiss is one of of the world's great estates. It offers 32 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
