Winery DSRheinhessen Müller-Thurgau Halbtrocken
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 Rheinhessen Müller-Thurgau Halbtrocken from the Winery DS
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rheinhessen Müller-Thurgau Halbtrocken of Winery DS in the region of Rheinhessen is a .
Food and wine pairings with Rheinhessen Müller-Thurgau Halbtrocken
Pairings that work perfectly with Rheinhessen Müller-Thurgau Halbtrocken
Original food and wine pairings with Rheinhessen Müller-Thurgau Halbtrocken
The Rheinhessen Müller-Thurgau Halbtrocken of Winery DS matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of phad thai (thai style fried noodles), imene's tunisian ojja or vegan leek and tofu quiche.
Details and technical informations about Winery DS's Rheinhessen Müller-Thurgau Halbtrocken.
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 DS
The Winery DS is one of of the world's greatest estates. It offers 3 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
