Winery BergdoltTempus Weissburgunder
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 Tempus Weissburgunder from the Winery Bergdolt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempus Weissburgunder of Winery Bergdolt in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Tempus Weissburgunder
Pairings that work perfectly with Tempus Weissburgunder
Original food and wine pairings with Tempus Weissburgunder
The Tempus Weissburgunder of Winery Bergdolt matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of red tuna steak provençal style, cuttlefish with cider or eggplant and zucchini pie with cumin.
Details and technical informations about Winery Bergdolt's Tempus Weissburgunder.
Discover the grape variety: Amigne
A very old vine cultivated in the Swiss Valais, more precisely in Vétroz. The latest genetic analyses, to be confirmed however, show that it would be related to the petit meslier and in fact to the gouais and the savagnin. It should be noted that it is only known in its country and region of origin.
Informations about the Winery Bergdolt
The Winery Bergdolt is one of of the world's great estates. It offers 57 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
News related to this wine
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The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.