Winery Knöll & VogelClassic Weisser Burgunder
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 Classic Weisser Burgunder from the Winery Knöll & Vogel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Classic Weisser Burgunder of Winery Knöll & Vogel in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Classic Weisser Burgunder
Pairings that work perfectly with Classic Weisser Burgunder
Original food and wine pairings with Classic Weisser Burgunder
The Classic Weisser Burgunder of Winery Knöll & Vogel matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of tuna and mozzarella pie, lobster armorican style or pasta gratin with courgettes and ham.
Details and technical informations about Winery Knöll & Vogel's Classic Weisser Burgunder.
Discover the grape variety: Morrastel-Bouschet
Intensely colored, teinturier reds with a near-black dark ruby robe, signature red pulp, firm tannins and a dense palate, with simple aromas of black fruits (blackberry, blackcurrant), spices and balsamic notes. Historically used to deepen the color of Midi blends. Now marginal, preserved in ampelographic collections. French teinturier variety created in the 19th century by Henri Bouschet (Morrastel × Petit Bouschet).
Last vintages of this wine
The best vintages of Classic Weisser Burgunder from Winery Knöll & Vogel are 0
Informations about the Winery Knöll & Vogel
The Winery Knöll & Vogel is one of of the world's great estates. It offers 41 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
