Winery Adam MüllerAlte Reben Spätburgunder Blanc de Noir Trocken
White wine
This wine generally goes well with vegetarian
Food and wine pairings with Alte Reben Spätburgunder Blanc de Noir Trocken
Pairings that work perfectly with Alte Reben Spätburgunder Blanc de Noir Trocken
Original food and wine pairings with Alte Reben Spätburgunder Blanc de Noir Trocken
The Alte Reben Spätburgunder Blanc de Noir Trocken of Winery Adam Müller matches generally quite well with dishes of vegetarian such as recipes of quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Adam Müller's Alte Reben Spätburgunder Blanc de Noir Trocken.
Discover the grape variety: Primitivo
From Croatia where it is called crljenak kastelanski or pribidrag. According to genetic analyses carried out by Professor Carole Meredith of California University in Davis (United States), it is related to the Croatian plavac mali and Zinfandel. It is also found in South Africa, New Zealand, Chile, Brazil, Germany, Bulgaria, Albania, Italy under the name of Primitivo, Malta, Greece, Portugal and to some extent in Croatia. In the United States (California), it is one of the most widely planted grape varieties, having been introduced in the 1830s well before Primitivo. In France, it is registered in the official catalogue of vine varieties on the A1 list under the name Primitivo.
Informations about the Winery Adam Müller
The Winery Adam Müller is one of of the world's greatest estates. It offers 76 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
