FILTERS

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}

{{item.SubTitle}}

{{item.ProductPiecesCount}} item items

SOME MAY SEE THE GLASS HALF FULL.
ONE THING IS FOR SURE. YOUR CART IS DEFINITELY EMPTY!
WHY DON'T YOU PUT SOME GREAT WINES IN HERE?

PROCEED TO CHECKOUT

TOTAL €

Naked Red 2018 - Weingut Heinrich

Weingut Heinrich

NAKED RED 2018 - WEINGUT HEINRICH

RED

Austria

SORRY GUYS, WE RAN OUT OF THIS ONE

If you haven't tried biodynamic red wine, this should be your first!

SEND PAGE TO FRIEND

Why do we love it?

Simple, well-made, very balanced, and delicious! Naked Red - Weingut Heinrich, is the tastiest way to start drinking biodynamic red wines. If you were a little afraid of them until now, we assure you that this will completely change your mind and also at such a price it is not to be missed.

Gernot and Heike Heinrich 1985 decided to dedicate themselves to the production of quality and representative wines of the region and took over the Gernot family winery in 1985. With a focus on innovation and absolute respect for nature and the planet, in 2006 they turned exclusively to biodynamic cultivation, because they believed in the peaceful symbiosis of the vines, with the complex but perfectly healthy ecosystem in which they live. The vineyards are located on both sides of Lake Neusiedl, with a diversity of soil composition. Today they produce natural wines with the least possible intervention, from the vine to the bottling.

For Naked Red - Weingut Heinrich the grapes are harvested from both sides of the lake. The Austrian native variety Zweigelt and the spicy Blaufränkisch combined very harmoniously with the intensely floral variety St. Laurent. Their stay for 12 months in an oak barrel gave a soft, very juicy, and intensely fruity natural red wine.

How to drink it? Now that the weather is cooling, it is the ideal wine for the barbeque. If you put it in the fridge for half an hour, you will thank us...

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Intense ruby in the glass. Aromas of sour cherry, red berry, blueberry, vanilla fruit, plum, cloves, violet. Then aromas of tobacco, clove, cinnamon, lavender, and cocoa are following.

In the mouth, it is medium-bodied. Soft and round tannins are framed by rich flavors of sour cherry, cherry, plum, cinnamon, vanilla, cocoa, and tobacco. The aftertaste is spicy and persistent.

Technical stuff

Color:	Red
Type:	Dry
Year:	2018
Alcohol:	13%
Origin:	Austria
Variety:	Zweigelt, Blaufränkisch, St. Laurent
Aromas:	Cherry, red berry, blueberry, vanilla, plum, helmets, violet, tobacco, clove, cinnamon, lavender, cocoa
Bottle Size:	750ml
Barrique:	12 months
Serving temperature:	16°C
Aging:	3 years
Closure:	Screw cap
Organic:	Yes

NAKED RED 2018 - WEINGUT HEINRICH

PAIR IT

Pair it with a variety of charcuterie, grilled sausages, juicy beef burgers with herbs, mushroom fritters, and kebabs.

Beef Bourguignon

1 kg of lean beef, cut into 5 cm cubes
1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
30 gr of flour
100 gr smoked lean bacon, finely chopped
3 tbsps of butter
4 carrots, cleaned and sliced
4 onions, cleaned and cut into quarters
1 tbsp of chopped garlic
500 ml beef broth
2 bay leaves
3 thyme sprouts
3 sprigs of parsley
½ kg of portobello mushrooms
Salt
Freshly ground black pepper
Sliced bread slices for serving

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

ACTIVE FILTERS

Clear Filters -

Search Results