Winery J.J. AdeneuerWeissburgunder Goldkapsel
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Weissburgunder Goldkapsel from the Winery J.J. Adeneuer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weissburgunder Goldkapsel of Winery J.J. Adeneuer in the region of Ahr is a with a nice freshness.
Food and wine pairings with Weissburgunder Goldkapsel
Pairings that work perfectly with Weissburgunder Goldkapsel
Original food and wine pairings with Weissburgunder Goldkapsel
The Weissburgunder Goldkapsel of Winery J.J. Adeneuer matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of hawaiian poke bowl, tagliatelle with seafood and saffron cream or crozets - reblochon.
Details and technical informations about Winery J.J. Adeneuer's Weissburgunder Goldkapsel.
Discover the grape variety: Pavana
A very old grape variety grown mainly in Italy. Nowadays, it can be found much more in the Trentino region and in the province of Bellino, ... in France it is almost unknown. Note that it is related to Schiava Lombardo and Turca.
Informations about the Winery J.J. Adeneuer
The Winery J.J. Adeneuer is one of of the world's great estates. It offers 34 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).
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The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
