Winery David HarmAurum Weissburgunder
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 Aurum Weissburgunder from the Winery David Harm
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aurum Weissburgunder of Winery David Harm in the region of Weinland is a with a nice freshness.
Food and wine pairings with Aurum Weissburgunder
Pairings that work perfectly with Aurum Weissburgunder
Original food and wine pairings with Aurum Weissburgunder
The Aurum Weissburgunder of Winery David Harm matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of pasta salad with surimi, wok of pointed cabbage with shrimps and lemongrass bo bun style or enchiladas franchouillards.
Details and technical informations about Winery David Harm's Aurum Weissburgunder.
Discover the grape variety: Irsay Oliver
Obtained in Hungary in 1930 by Pal Kocsis by crossing the pozsonyi fehér (pressburger or white presburg) and the pearl of Csaba. This double-ended variety is found in Hungary, Ukraine, Russia, the Slovak Republic (small Carpathians), the Czech Republic (Moravia), etc. It is virtually unknown in France.
Informations about the Winery David Harm
The Winery David Harm is one of of the world's greatest estates. It offers 9 wines for sale in the of Weinland to come and discover on site or to buy online.
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
