Winery Albrecht KiesslingHeilbronner Stiftsberg Weissburgunder Kabinett Trocken
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 Heilbronner Stiftsberg Weissburgunder Kabinett Trocken from the Winery Albrecht Kiessling
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Heilbronner Stiftsberg Weissburgunder Kabinett Trocken of Winery Albrecht Kiessling in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Heilbronner Stiftsberg Weissburgunder Kabinett Trocken
Pairings that work perfectly with Heilbronner Stiftsberg Weissburgunder Kabinett Trocken
Original food and wine pairings with Heilbronner Stiftsberg Weissburgunder Kabinett Trocken
The Heilbronner Stiftsberg Weissburgunder Kabinett Trocken of Winery Albrecht Kiessling matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of zucchini gratin with tuna and tomato, american style lobster tails, great chef style or trout with blue cheese sauce.
Details and technical informations about Winery Albrecht Kiessling's Heilbronner Stiftsberg Weissburgunder Kabinett Trocken.
Discover the grape variety: Béni carlo
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Informations about the Winery Albrecht Kiessling
The Winery Albrecht Kiessling is one of of the world's great estates. It offers 42 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
