Crazy Gaul Red dry

Cabernet Sauvignon, Merlot, and Tempranillo in a cuvée – that is not a matter of course even in the experimental Palatinate. With the Crazy Gaul Rot, Matthias Gaul shows how far this region can think stylistically when someone is willing to look outside the box.

The three grape varieties play their strengths in a targeted manner: The Tempranillo contributes its Iberian signature – dried herbs, a hint of leather, light tobacco note in the finish. The Merlot rounds it off with soft plum and dark cherry and ensures the velvety texture in the mouthfeel. The Cabernet Sauvignon contributes backbone: fine tannins with pleasant grip, a subtle cedar wood tone that lengthens the finish. Everything together results in a red wine with medium body, balanced acidity structure, and a long, spicy aftertaste.

Serving temperature: 16–18 °C. Good to open shortly before serving so that the aromas can fully unfold.

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

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