Winery Peter RudloffWeissburgunder Edle Rebe
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 Weissburgunder Edle Rebe from the Winery Peter Rudloff
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weissburgunder Edle Rebe of Winery Peter Rudloff in the region of Franken is a with a nice freshness.
Food and wine pairings with Weissburgunder Edle Rebe
Pairings that work perfectly with Weissburgunder Edle Rebe
Original food and wine pairings with Weissburgunder Edle Rebe
The Weissburgunder Edle Rebe of Winery Peter Rudloff matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of potato and tuna gratin, shrimp and zucchini with curry and coconut milk or karadoc burger (16 ingredients).
Details and technical informations about Winery Peter Rudloff's Weissburgunder Edle Rebe.
Discover the grape variety: Arbane
Arbane blanc is a grape variety that originated in France (Aube). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Arbane blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Champagne, Jura, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Weissburgunder Edle Rebe from Winery Peter Rudloff are 0
Informations about the Winery Peter Rudloff
The Winery Peter Rudloff is one of of the world's greatest estates. It offers 6 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
