Ready to ship today, delivery time appr. 1-2 workdays
The Hörner Stier red wine cuvée is a first-class vegan red wine. It offers a wonderfully bright, purple-red color. In the glass, this red wine from Weingut Hörner reveals aromas of strawberry jam, complemented by redcurrant 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 naturally delights with the finest balance despite its dryness. Taste does not necessarily need residual sugar. On the tongue, this well-balanced red wine is characterized by an incredibly fleshy and velvety texture. The moderate fruit acidity gives the Stier red wine cuvée a soft mouthfeel without lacking in juicy liveliness. On the finish, this wine from the Palatinate wine-growing region, which can be stored well, finally impresses with its good length. Once again, there are hints of strawberry jam. Mineral notes from the loess and clay-dominated soils are added to the finish.
Vinification of the Stier red wine cuvée from Weingut Hörner
Acolon, Cabernet Dorsa, Cabernet Mitos and Dornfelder grapes are the starting point for the first-class and wonderfully balanced Cuvée Stier Rotwein Cuvée from Weingut Hörner. The vines that produce the grapes for this wine grow on loam and loess soils in the Palatinate. The berries for this red wine from Germany are harvested particularly quickly and at the coolest possible time of day when they are perfectly ripe in order to preserve their freshness. After manual harvesting, the grapes are immediately taken to the winery. Here they are selected and carefully broken up. This is followed by fermentation in stainless steel tanks at controlled temperatures. Fermentation is followed by maturation on the fine lees for several months before the wine is finally bottled.
Dining recommendation for the Stier Rotwein Cuvée from Weingut Hörner
This German wine is best enjoyed at a temperature of 15 - 18°C. It is the perfect accompaniment to vegetable couscous with beef rissoles, braised chicken in red wine or roast veal liver with apples, onions and balsamic vinegar sauce.