Winery Bernhard EifelWeisser Burgunder 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 Weisser Burgunder Trocken from the Winery Bernhard Eifel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weisser Burgunder Trocken of Winery Bernhard Eifel in the region of Mosel is a with a nice freshness.
Food and wine pairings with Weisser Burgunder Trocken
Pairings that work perfectly with Weisser Burgunder Trocken
Original food and wine pairings with Weisser Burgunder Trocken
The Weisser Burgunder Trocken of Winery Bernhard Eifel matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of risotto with fresh salmon and zucchini, mussels with roquefort cheese or quiche without eggs.
Details and technical informations about Winery Bernhard Eifel's Weisser Burgunder Trocken.
Discover the grape variety: Fel
Most likely from southwest France, found in Aveyron at Estaing and around Marcillac.
Last vintages of this wine
The best vintages of Weisser Burgunder Trocken from Winery Bernhard Eifel are 0
Informations about the Winery Bernhard Eifel
The Winery Bernhard Eifel is one of of the world's great estates. It offers 46 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
