Winery NueschBalgach
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Balgach of the Winery Nuesch is in the top 50 of wines of St. Gallen.
Taste structure of the Balgach from the Winery Nuesch
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Balgach of Winery Nuesch in the region of St. Gallen is a with a nice freshness.
Food and wine pairings with Balgach
Pairings that work perfectly with Balgach
Original food and wine pairings with Balgach
The Balgach of Winery Nuesch matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of autumn beef bourguignon, veal grenadin with balsamic vinegar and honey or my grandmother's rabbit stew.
Details and technical informations about Winery Nuesch's Balgach.
Discover the grape variety: Monbadon
Originally from the Charentes region, it is now endangered. It is still found in isolated stocks, most often in old ugni blanc plantations. This variety is said to be the result of a natural cross between folle blanche and ugni blanc. It is registered in the Official Catalogue of Vine Varieties, list A1. - Synonyms: frontignan des Charentes, aramon blanc by mistake in the Var, gros montils on the island of Oléron, ugni de Montpellier, burger (not to be confused with elbling and gouais blanc which have the same synonym), auba, meslier d'Orléans (not to be confused with meslier saint François) (for all the synonyms of the grape varieties, click here!)
Informations about the Winery Nuesch
The Winery Nuesch is one of of the world's greatest estates. It offers 16 wines for sale in the of St. Gallen to come and discover on site or to buy online.
The wine region of St. Gallen
The wine region of St. Gallen of Switzerland. Wineries and vineyards like the Domaine Wein Berneck or the Domaine Höcklistein produce mainly wines red, white and sparkling. The most planted grape varieties in the region of St.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
