Red Vineyard trocken - Karl Pfaffmann

Red Vineyard trocken - Karl PfaffmannWith the Karl Pfaffmann Red Vineyard, a first-class red wine flows into the glass. It presents a wonderfully bright, light red color. Poured into a red wine glass, this red wine from Germany reveals delightfully youthful aromas of blueberry, plum, damson and black cherry, rounded off by cinnamon, vanilla and black tea contributed by barrel aging. This red from Karl Pfaffmann is ideal for all wine enthusiasts who prefer a dry style. At the same time, it never appears meager or harsh, as one would naturally expect from a wine at the premium entry level. On the palate, the texture of this well-balanced red wine is wonderfully velvety and dense. Thanks to the well-balanced acidity, the Red Vineyard caresses the palate with a pleasing mouthfeel without sacrificing freshness. The finish of this red wine from the winegrowing region of the Palatinate, more precisely from Walsheim, ultimately delights with impressive length. The aftertaste is also accompanied by mineral nuances from the loess-dominated soils. Vinification of the Red Vineyard by Karl Pfaffmann This balanced red wine from Germany is made from the Dunkelfelder, Merlot and Pinot Noir grape varieties. In the Palatinate, the vines that produce the grapes for this wine grow on loess soils. At optimal ripeness, the grapes for the Red Vineyard are harvested exclusively by hand, without the use of coarse and less selective mechanical harvesters. After the harvest, the grapes are brought to the winery as quickly as possible. There they are sorted and gently crushed. This is followed by fermentation in stainless steel tanks, small wooden barrels and large wooden casks at controlled temperatures. After fermentation is complete, the Red Vineyard is aged for several months in oak barrels. Food recommendation for Karl Pfaffmann Red Vineyard This German wine should ideally be enjoyed at a temperature of 15 - 18°C. It pairs perfectly as an accompanying wine with vegetable couscous and beef meatballs, boiled veal rump with beans and tomatoes, or braised chicken in red wine.