Winery BisangLuzerner Cuvée Federweiss
White wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Luzerner Cuvée Federweiss
Pairings that work perfectly with Luzerner Cuvée Federweiss
Original food and wine pairings with Luzerner Cuvée Federweiss
The Luzerner Cuvée Federweiss of Winery Bisang matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of homemade marengo veal, pork colombo or roast duck in the oven.
Details and technical informations about Winery Bisang's Luzerner Cuvée Federweiss.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Luzerner Cuvée Federweiss from Winery Bisang are 0
Informations about the Winery Bisang
The Winery Bisang is one of of the world's great estates. It offers 22 wines for sale in the of Luzern to come and discover on site or to buy online.
The wine region of Luzern
The wine region of Luzern of Switzerland. Wineries and vineyards like the Domaine Klosterhof or the Domaine Bioweingut Sitenrain produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Luzern are Pinot noir, Riesling and Solaris, they are then used in wines in blends or as a single variety. On the nose of Luzern often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit or earth.
The word of the wine: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.
