Winery Badischer WinzerkellerDie Sonnenwinzer Weisser Burgunder Trocken
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 Die Sonnenwinzer Weisser Burgunder Trocken from the Winery Badischer Winzerkeller
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Die Sonnenwinzer Weisser Burgunder Trocken of Winery Badischer Winzerkeller in the region of Baden is a with a nice freshness.
Food and wine pairings with Die Sonnenwinzer Weisser Burgunder Trocken
Pairings that work perfectly with Die Sonnenwinzer Weisser Burgunder Trocken
Original food and wine pairings with Die Sonnenwinzer Weisser Burgunder Trocken
The Die Sonnenwinzer Weisser Burgunder Trocken of Winery Badischer Winzerkeller matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of pasta with tuna, shrimp risotto with curry or quiche without eggs.
Details and technical informations about Winery Badischer Winzerkeller's Die Sonnenwinzer Weisser Burgunder Trocken.
Discover the grape variety: Reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Informations about the Winery Badischer Winzerkeller
The Winery Badischer Winzerkeller is one of wineries to follow in Baden.. It offers 68 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.
News related to this wine
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The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.