Pirates of Palatinum Black Beard trocken - Lergenmüller

In the glass, the Pirates of Palatinum Black Beard from Lergenmüller presents a dense light red color. If you give it some air in the wine glass by swirling, this red wine reveals a high density and fullness, which shows in church windows at the edge of the glass. To the nose, this Lergenmüller red wine presents all sorts of plums, black cherries, damson plums and morello cherries. As if that weren't already impressive, gingerbread spice, cinnamon and cocoa bean join the mix due to the aging in small wooden barrels.

On the palate, Lergenmüller's Pirates of Palatinum Black Beard starts out wonderfully dry, grippy and aromatic. Some wines are dry, others bone dry. This red wine belongs to the latter group, as it was bottled with only 1.9 grams of residual sugar. This dense red wine is full-bodied and multilayered on the palate. Due to the moderate fruit acidity, the Pirates of Palatinum Black Beard flatters the palate with a soft feel, without lacking freshness. The finale of this red wine from the wine-growing region the Palatinate, more precisely from Hainfeld, finally thrilled with considerable reverberation.

Vinification of the Lergenmüller Pirates of Palatinum Black Beard

Basis for the powerful Pirates of Palatinum Black Beard from the Palatinate are grapes from the grape varieties Cabernet Sauvignon, Merlot and Saint Laurent. Of course, the Pirates of Palatinum Black Beard is also determined by climate and viticultural style Hainfeld. This German wine can be described as an Old World wine in the best sense of the word, which is extraordinarily impressive. After harvesting, the grapes are immediately taken to the pressing house. Here they are selected and carefully broken up. Then fermentation takes place in small wood at controlled temperatures. After its end, the Pirates of Palatinum Black Beard is aged for several months in oak barrels.

Recommended food for the Pirates of Palatinum Black Beard from Lergenmüller

Drink this red wine from Germany ideally tempered at 15 - 18°C as a companion to Thai cucumber salad, veal boiled beef with beans and tomatoes or duck breast with sugar snap peas.

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