Red 'n' Dry - Weingut Hörner

Red 'n' Dry - Weingut HörnerWith the Weingut Hörner Red 'n' Dry, a first-class vegan red wine finds its way into the glass. It offers a wonderfully bright, purplish-red color. In the glass, this red wine from Weingut Hörner shows aromas of strawberry jam, complemented by red currant and black cherry. This German wine tastes pleasantly dry. It was bottled with 4 grams of residual sugar. As you would expect from a wine, this German wine delights, despite all its dryness, with the finest balance. Flavor does not necessarily require residual sugar. On the palate, this well-balanced red wine is characterized by an exceedingly fleshy and velvety texture. Thanks to the moderate acidity, Red 'n' Dry caresses the palate with a soft mouthfeel, without lacking juicy liveliness. On the finish, this well-storable wine from the Palatinate wine-growing region ultimately impresses with good length. Once again, hints of strawberry jam appear. In the aftertaste, mineral notes from the loess and clay-dominated soils join in. Vinification of Red 'n' Dry from Weingut Hörner The basis for the first-class and wonderfully balanced Red 'n' Dry cuvée from Weingut Hörner are Acolon, Cabernet Dorsa, Cabernet Mitos and Dornfelder grapes. In the Palatinate, the vines that produce the grapes for this wine grow on clay and loess soils. The berries for this red wine from Germany are harvested particularly quickly and at the coolest possible time of day once they are perfectly ripe, in order to preserve their freshness. After hand-picking, the grapes are brought to the winery without delay. There they are selected and gently crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. After fermentation, the wine is aged for several months on the fine lees before it is finally bottled. Food recommendation for Red 'n' Dry from Weingut Hörner This German wine is best enjoyed at a temperature of 15 - 18°C. It pairs perfectly as an accompanying wine with vegetable couscous with beef meatballs, braised chicken in red wine, or fried calf’s liver with apples, onions and balsamic sauce.