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Affentaler Spatburgunder Rotwein

Other Red Blends from Germany
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    Winemaker Notes

    A velvety, full bodied bouquet and its sparkling ruby red color makes Affentaler a favorite among wine connoisseurs. Its quality, combined with the traditional hand painted Monkey bottle, makes it an attention getting package and guarantees to please both palate and eye. Spaetburgunder can be enjoyed on its own and makes an ideal companion for salmon, all types of meat and pasta dishes. Its robust character also lets it stand up to oriental and cajun food.

    Critical Acclaim

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    Affentaler

    Affentaler

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    Affentaler, Germany
    Already back in the year 1250 the Zisterzienser Nuns at the Lichtenthal Convent in the Ave Maria Valley (Avethal) started to cultivate "Spaetburgunder", the most noble of Germany's red wine grapes. Here - favored by the ideal climate of the Ortenau area and helped by the heat absorbing soil on the steep sunny vineyards - Spaetburgunder develops to its best. Still today, Spaetburgunder from the "Ave Valley" is harvested by hand and developed in large oak barrels.

    As the world’s northernmost fine wine producing region, Germany faces some of the most extreme climatic and topographic challenges in viticulture. But fortunately this country’s star variety, Riesling, is cold-hardy enough to survive freezing winters, and has enough natural acidity to create balance, even in its wines with the highest levels of residual sugar. Riesling responds splendidly to Germany’s variable terroir, allowing the country to build its reputation upon fine wines at all points of the sweet to dry spectrum, many of which can age for decades.

    Classified by ripeness at harvest, Riesling can be picked early for dry wines or as late as January following the harvest for lusciously sweet wines. There are six levels in Germany’s ripeness classification, ordered from driest to sweetest: Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein (ice wine). While these classifications don’t exactly match the sweetness levels of the finished wines, the Kabinett category will include the drier versions and anything above Auslese will have noticeable—if not noteworthy—sweetness. Eiswein is always remarkably sweet.

    Other important white varieties include Müller-Thurgau as well as Grauburguner (Pinot Gris) and Weissburguner (Pinot Blanc). The red, Spätburgunder (Pinot Noir), grown in warmer pockets of the country is, at its best, elegant and structured enough to rival red Burgundy.

    As the fourth largest wine producer in Europe (after France, Italy and Spain), in contrast to its more Mediterranean neighbors, Germany produces about as much as it consumes—and is also the largest importer of wine in the E.U.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    CGM76588_0 Item# 44515