Winery Borell DiehlWeißer Burgunder Réserve Trocken
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 Réserve Trocken from the Winery Borell Diehl
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weißer Burgunder Réserve Trocken of Winery Borell Diehl in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Weißer Burgunder Réserve Trocken
Pairings that work perfectly with Weißer Burgunder Réserve Trocken
Original food and wine pairings with Weißer Burgunder Réserve Trocken
The Weißer Burgunder Réserve Trocken of Winery Borell Diehl matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of bacalhau a bras (portuguese cod), brasucade of mussels from languedoc or roast pork orloff.
Details and technical informations about Winery Borell Diehl's Weißer Burgunder Réserve Trocken.
Discover the grape variety: Morrastel-Bouschet
Obtained in 1885 by Henri Bouschet by crossing the morrastel and the petit Bouschet. Today, it is no longer multiplied and is therefore in danger of extinction.
Informations about the Winery Borell Diehl
The Winery Borell Diehl is one of of the world's great estates. It offers 89 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
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The word of the wine: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.