Winery BrunnmuhleSimon Krebs Twann Riesling
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Simon Krebs Twann Riesling
Pairings that work perfectly with Simon Krebs Twann Riesling
Original food and wine pairings with Simon Krebs Twann Riesling
The Simon Krebs Twann Riesling of Winery Brunnmuhle matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of white cabbage with bacon, baked sea bream or macaroonade from sète.
Details and technical informations about Winery Brunnmuhle's Simon Krebs Twann Riesling.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Simon Krebs Twann Riesling from Winery Brunnmuhle are 0
Informations about the Winery Brunnmuhle
The Winery Brunnmuhle is one of of the world's greatest estates. It offers 6 wines for sale in the of Neuchâtel to come and discover on site or to buy online.
The wine region of Neuchâtel
Swiss vineyard on the western shore of the lake, 606 ha in the Three Lakes region. Signature Pinot Noir (55% of the vineyard, the local prince): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Specialty invented here: Œil-de-Perdrix, a delicate Pinot Noir rosé with salmon hues. Lively, mineral Chasselas (citrus, flint) in white, including the identity-marking Non-Filtré primeur.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
