Winery AndriesWeissburgunder Classic
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 Classic from the Winery Andries
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weissburgunder Classic of Winery Andries in the region of Mosel is a with a nice freshness.
Food and wine pairings with Weissburgunder Classic
Pairings that work perfectly with Weissburgunder Classic
Original food and wine pairings with Weissburgunder Classic
The Weissburgunder Classic of Winery Andries matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of salmon and zucchini gratin, yellow risotto with mussels or eggplant parmigiana.
Details and technical informations about Winery Andries's Weissburgunder Classic.
Discover the grape variety: Bargine
This grape variety was formerly cultivated in the Jura and is said to have made the reputation of the Château-Châlon appellation. Today, it is no longer present in the vineyard.
Informations about the Winery Andries
The Winery Andries is one of of the world's great estates. It offers 26 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
