Walsheimer Silberberg Spätburgunder trocken - Karl Pfaffmann

Walsheimer Silberberg Spätburgunder trocken - Karl PfaffmannThe elegant Walsheimer Silberberg Spätburgunder from the pen of Karl Pfaffmann shines with bright light red into the glass. Poured into a Burgundy goblet, this Old World red presents wonderfully expressive aromas of mulberry, blueberry, black currant and blackberry, rounded out by garrigue, cigar box and toasted barrique contributed by barrel aging. This red from Karl Pfaffmann is the right choice for those who like it dry. However, it never shows itself to be meager or brittle, as one might naturally expect from a wine in the upper price range. On the palate, the texture of this balanced red wine is wonderfully dense. Due to the balanced fruit acidity, the Walsheimer Silberberg Spätburgunder flatters with a velvety mouthfeel without lacking freshness. The finale of this red wine from the wine-growing region of Palatinate, more precisely from Walsheim, finally impresses with considerable reverberation. The finish is also accompanied by mineral facets of the soils dominated by loess. Vinification of the Karl Pfaffmann Walsheimer Silberberg Spätburgunder This balanced red wine from Germany is made from the Pinot Noir grape variety. The grapes grow under optimal conditions in the Palatinate region. Here, the vines dig their roots deep into soils made of loess. When perfectly ripe, the grapes for Walsheimer Silberberg Spätburgunder are harvested exclusively by hand without the help of coarse and less selective grape harvesters. After the harvest, the grapes are quickly taken to the winery. Here they are sorted and carefully broken up. Fermentation then takes place in small wood at controlled temperatures. Fermentation is followed by aging for 18 months in oak barrels. Food recommendation for the Walsheimer Silberberg Spätburgunder by Karl Pfaffmann This red wine from Germany is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompaniment to roasted calf's liver with apples, onions and balsamic vinegar sauce, vegetable couscous with beef meatballs or braised chicken in red wine.