Winery BurkheimerKaiserstuhl Weissburgunder Trocken
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 Kaiserstuhl Weissburgunder Trocken from the Winery Burkheimer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kaiserstuhl Weissburgunder Trocken of Winery Burkheimer in the region of Baden is a with a nice freshness.
Food and wine pairings with Kaiserstuhl Weissburgunder Trocken
Pairings that work perfectly with Kaiserstuhl Weissburgunder Trocken
Original food and wine pairings with Kaiserstuhl Weissburgunder Trocken
The Kaiserstuhl Weissburgunder Trocken of Winery Burkheimer matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of lasagne with two salmons, chinese fried shrimp ravioli or raclette in the oven.
Details and technical informations about Winery Burkheimer's Kaiserstuhl Weissburgunder Trocken.
Discover the grape variety: Cabernet-Carbon
An interspecific cross between Cabernet Sauvignon and Bronner made in 1983 by Norbert Becker of the Freiburg Research Institute in Germany. It can be found in Germany, the Netherlands, Belgium, Switzerland, Italy, Romania, ... little known in France.
Informations about the Winery Burkheimer
The Winery Burkheimer is one of of the world's great estates. It offers 88 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Final
A more or less lasting impression that is felt in the mouth once the wine has been swallowed (or spat out in the case of a professional tasting). The finish can be short or persistent.
