Winery CastellSchloss Castell Müller-Thurgau
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Schloss Castell Müller-Thurgau from the Winery Castell
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Schloss Castell Müller-Thurgau of Winery Castell in the region of Franken is a .
Food and wine pairings with Schloss Castell Müller-Thurgau
Pairings that work perfectly with Schloss Castell Müller-Thurgau
Original food and wine pairings with Schloss Castell Müller-Thurgau
The Schloss Castell Müller-Thurgau of Winery Castell matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of quick crayfish chicken, thai beef wok or spinach and goat cheese quiche.
Details and technical informations about Winery Castell's Schloss Castell Müller-Thurgau.
Discover the grape variety: Müller-Thurgau
Light, aromatic whites with a tender palate and moderate acidity, with muscat-like aromas of white flowers, apple, citrus, peach and honeyed notes. Made as easy dry whites, popular semi-dry wines and some sparkling cuvées. Widely planted in Germany (Rheinhessen, Baden), northern Italy (Alto Adige, Trentino), Austria, Switzerland, Hungary and Japan. Cross of riesling × madeleine royale created in 1882 by Hermann Müller in Geisenheim.
Informations about the Winery Castell
The Winery Castell is one of of the world's great estates. It offers 89 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
