Winery DautelVierzehn Weissburgunder
White wine
In the mouth this white wine is a powerful 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 Vierzehn Weissburgunder from the Winery Dautel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vierzehn Weissburgunder of Winery Dautel in the region of Württemberg is a powerful with a nice freshness.
Food and wine pairings with Vierzehn Weissburgunder
Pairings that work perfectly with Vierzehn Weissburgunder
Original food and wine pairings with Vierzehn Weissburgunder
The Vierzehn Weissburgunder of Winery Dautel matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of tunisian bricks, valencian paella or reblochon tartiflette.
Details and technical informations about Winery Dautel's Vierzehn Weissburgunder.
Discover the grape variety: Maturana blanca
A very old Spanish grape variety, particularly known in the Rioja region. It can be found in Italy, Portugal, Mexico, etc. In France, it is practically unknown. D.N.A. analyses have shown that it is not related to Maturana Tinta de Navarrete.
Informations about the Winery Dautel
The Winery Dautel is one of of the world's great estates. It offers 50 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
News related to this wine
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The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
