Winery Bergdolt-Reif & NettTradition Müller-Thurgau Trocken
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Tradition Müller-Thurgau Trocken from the Winery Bergdolt-Reif & Nett
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tradition Müller-Thurgau Trocken of Winery Bergdolt-Reif & Nett in the region of Pfalz is a .
Food and wine pairings with Tradition Müller-Thurgau Trocken
Pairings that work perfectly with Tradition Müller-Thurgau Trocken
Original food and wine pairings with Tradition Müller-Thurgau Trocken
The Tradition Müller-Thurgau Trocken of Winery Bergdolt-Reif & Nett matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of parillade of fish and seafood, cicadas at the chib or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Bergdolt-Reif & Nett's Tradition Müller-Thurgau Trocken.
Discover the grape variety: Müller-Thurgau
Light, aromatic whites with a tender palate and moderate acidity, with muscat-like aromas of white flowers, apple, citrus, peach and honeyed notes. Made as easy dry whites, popular semi-dry wines and some sparkling cuvées. Widely planted in Germany (Rheinhessen, Baden), northern Italy (Alto Adige, Trentino), Austria, Switzerland, Hungary and Japan. Cross of riesling × madeleine royale created in 1882 by Hermann Müller in Geisenheim.
Last vintages of this wine
The best vintages of Tradition Müller-Thurgau Trocken from Winery Bergdolt-Reif & Nett are 0
Informations about the Winery Bergdolt-Reif & Nett
The Winery Bergdolt-Reif & Nett is one of of the world's great estates. It offers 95 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
