More information about Achkarrer Winzer Glücksgriff Rotwein Cuvée - Winzergenossenschaft Achkarren
In the glass, the Achkarrer Winzer Glücksgriff Red Wine Cuvée from Winzergenossenschaft Achkarren shows a bright light red color. The first nose of the Achkarrer Winzer Glücksgriff Red Wine Cuvée flatters with nuances of blackberries. The fruity aspects of the bouquet are joined by green bell pepper and black cherry.
The Achkarrer Winzer Glücksgriff Red Wine Cuvée can justifiably be described as particularly fruity and velvety, as it has been vinified with a pleasantly sweet flavor profile. On the tongue, this balanced red wine is characterized by an incredibly dense and velvety texture. Due to the balanced fruit acidity, the Achkarrer Winzer Glücksgriff Red Wine Cuvée flatters with a soft mouthfeel, without lacking juicy liveliness. On the finish, this youthful wine from the Baden winegrowing region finally delights with exceptional length. There are again hints of blackberry. In the aftertaste, mineral notes of the soils dominated by loess and volcanic rock join in.
Vinification of the Achkarrer Winzer Glücksgriff Red Wine Cuvée from Winzergenossenschaft Achkarren
The basis for the balanced Achkarrer Winzer Glücksgriff Red Wine Cuvée from Baden are grapes from the Cabernet Sauvignon and Pinot Noir varieties. The grapes grow under optimal conditions in Baden. The vines here dig their roots deep into soils of loess soil and volcanic rock. The grapes for this red wine from Germany, at the time of optimal ripeness, are harvested exclusively by hand. After the grapes are harvested, they are taken by the fastest route to the press house. Here they are sorted and carefully broken up. Fermentation follows in stainless steel tanks at controlled temperatures. Vinification is followed by aging on the fine lees for several months before the wine is finally bottled.
Food recommendation for the Achkarrer Winzer Glücksgriff Red Wine Cuvée from Winzergenossenschaft Achkarren
This red wine from Germany is best enjoyed at a temperature of 15 - 18°C. It is perfect to accompany goose breast with ginger red cabbage and marjoram, stuffed peppers or duck breast with sugar snap peas.
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