Winery Bernhard MehrleinDas Ist Weisser Burgunder
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 Das Ist Weisser Burgunder from the Winery Bernhard Mehrlein
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Das Ist Weisser Burgunder of Winery Bernhard Mehrlein in the region of Baden is a with a nice freshness.
Food and wine pairings with Das Ist Weisser Burgunder
Pairings that work perfectly with Das Ist Weisser Burgunder
Original food and wine pairings with Das Ist Weisser Burgunder
The Das Ist Weisser Burgunder of Winery Bernhard Mehrlein matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of tomato, zucchini and tuna flan, quick paella or pella.
Details and technical informations about Winery Bernhard Mehrlein's Das Ist Weisser Burgunder.
Discover the grape variety: Helfensteiner
Intraspecific crossing obtained in Germany in 1931 by August Karl Herold (1902-1973) between early pinot noir and frankenthal. This variety can still be found in Germany, the United Kingdom, etc. In France, it is practically unknown.
Informations about the Winery Bernhard Mehrlein
The Winery Bernhard Mehrlein is one of of the world's great estates. It offers 33 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.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
