Matura Rotwein trocken - Weingut Studier

Matura Rotwein trocken - Weingut StudierThe barrel-aged Matura red wine from the wine-growing region of the Pfalz presents itself in the glass with a dense purple-red color. The first nose of the Matura red wine reveals nuances of blackberries and sour cherries. The fruity components of the bouquet are joined by notes from barrel aging, such as additional fruity-balsamic nuances. This wine delights with its elegantly dry flavor profile. It was bottled with 7.7 grams of residual sugar. As you would expect from a wine at the upper entry-level price range, this German wine naturally enchants, despite all its dryness, with the finest balance. Excellent flavor does not necessarily require sugar. On the palate, this powerful red wine is characterized by an exceedingly velvety texture. Thanks to the moderate acidity, the Matura red wine caresses the palate with a pleasing mouthfeel, without lacking juicy liveliness at the same time. The finish of this youthful red wine from the Pfalz wine-growing region ultimately convinces with a lovely aftertaste. The aftertaste is also accompanied by mineral hints from the clay and loess soils that dominate the vineyards. Vinification of the Matura red wine from Weingut Studier The basis for the powerful Matura red wine from the Pfalz consists of grapes from the Cabernet Sauvignon, Merlot, and Saint Laurent varieties. In the Pfalz, the vines that produce the grapes for this wine grow on clay and loess soils. After the harvest, the grapes are swiftly brought to the press house. There they are selected and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. Fermentation is followed by 12 months of maturation in barriques made of oak. Food recommendation for Weingut Studier Matura red wine This German red wine is best enjoyed at a temperature of 15–18°C. It pairs perfectly as an accompanying wine with stuffed bell peppers, poached veal brisket with beans and tomatoes, or duck breast with sugar snap peas.