Crazy Gaul Red dry

Cabernet Sauvignon, Merlot, and Tempranillo in a single blend – even in the experimental Palatinate region, this is not a given. With his Crazy Gaul Rot , Matthias Gaul demonstrates just how far this region can stylistically expand when someone is willing to think outside the box.

The three grape varieties each play to their strengths: Tempranillo contributes its Iberian character – dried herbs, a hint of leather, and a light tobacco note on the finish. Merlot rounds out the wine with soft plum and dark cherry, providing a velvety texture on the palate. Cabernet Sauvignon adds backbone: fine tannins with a pleasant grip, and a subtle cedar note that lengthens the finish. All together, they create a medium-bodied red wine with a balanced acidity and a long, spicy aftertaste.

Serving temperature: 16–18 °C. Drinking window: now until 2027. Best opened shortly before serving to allow the aromas to fully develop.

• Lamb loin with rosemary and garlic
• Ibérico chorizo ​​from the board
• Mature Manchego or Idiazábal
• Braised beef cheeks with thyme

The Crazy Gaul Red also cuts a fine figure as an uncomplicated evening wine without food – for the moment when the evening goes on longer than planned.