Winery JuliusspitalWeisser Burgunder Trocken
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 Weisser Burgunder Trocken from the Winery Juliusspital
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weisser Burgunder Trocken of Winery Juliusspital in the region of Franken is a powerful with a nice freshness.
Food and wine pairings with Weisser Burgunder Trocken
Pairings that work perfectly with Weisser Burgunder Trocken
Original food and wine pairings with Weisser Burgunder Trocken
The Weisser Burgunder Trocken of Winery Juliusspital matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of irish tartiflette, mouclade or nachos (chicken).
Details and technical informations about Winery Juliusspital's Weisser Burgunder Trocken.
Discover the grape variety: Sousão
Most certainly Portuguese. It can also be found in Spain and South Africa. It would be related to the loureiro and the caino blanco.
Last vintages of this wine
The best vintages of Weisser Burgunder Trocken from Winery Juliusspital are 2019, 2018, 0, 2016 and 2017.
Informations about the Winery Juliusspital
The Winery Juliusspital is one of of the world's great estates. It offers 95 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
