Winery DagernovaHandschrift 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 Handschrift Weissburgunder Trocken from the Winery Dagernova
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Handschrift Weissburgunder Trocken of Winery Dagernova in the region of Ahr is a with a nice freshness.
Food and wine pairings with Handschrift Weissburgunder Trocken
Pairings that work perfectly with Handschrift Weissburgunder Trocken
Original food and wine pairings with Handschrift Weissburgunder Trocken
The Handschrift Weissburgunder Trocken of Winery Dagernova matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of baeckeoffe with fish, paella de marisco (seafood paella) or french tacos.
Details and technical informations about Winery Dagernova's Handschrift Weissburgunder Trocken.
Discover the grape variety: Chancellor
Cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 880 Seibel (28112 Couderc x 2003 Seibel) obtained by Albert Seibel (1844-1936). It was the first direct-producing hybrid cultivated in France and has now practically disappeared. It can still be found in a few old vines in the form of isolated strains. It can be found in the United States (New York, etc.) and in Canada, where it is part of the grape varieties grown on a large number of vineyards.
Last vintages of this wine
The best vintages of Handschrift Weissburgunder Trocken from Winery Dagernova are 0
Informations about the Winery Dagernova
The Winery Dagernova is one of of the world's great estates. It offers 90 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
