Winery Bickel StumpfMönchshof GG
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Mönchshof GG from the Winery Bickel Stumpf
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mönchshof GG of Winery Bickel Stumpf in the region of Franken is a with a nice freshness.
Food and wine pairings with Mönchshof GG
Pairings that work perfectly with Mönchshof GG
Original food and wine pairings with Mönchshof GG
The Mönchshof GG of Winery Bickel Stumpf matches generally quite well with dishes of veal, pork or vegetarian such as recipes of provencal veal tendrons, stuffed tomatoes or cream and tuna quiche.
Details and technical informations about Winery Bickel Stumpf's Mönchshof GG.
Discover the grape variety: Bertille Seyve 872
Interspecific crossing made by Bertille Seyve (1864-1944) between 85 Seibel and 2 Gaillard. This direct producing hybrid was mainly multiplied in the center of France where we found it and photographed it, but also in the departments of the Rhone valley, the Loiret valley, Isère, Vienne and Nièvre.
Last vintages of this wine
The best vintages of Mönchshof GG from Winery Bickel Stumpf are 0, 2013
Informations about the Winery Bickel Stumpf
The Winery Bickel Stumpf is one of of the world's greatest estates. It offers 38 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
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.
