Winery Lutter & WegnerTrocken
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Trocken of Winery Lutter & Wegner in the region of Pfalz often reveals types of flavors of vegetal, tree fruit or citrus fruit.
Food and wine pairings with Trocken
Pairings that work perfectly with Trocken
Original food and wine pairings with Trocken
The Trocken of Winery Lutter & Wegner matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of filet mignon in a crust, baked cod portuguese style or coconut chicken.
Details and technical informations about Winery Lutter & Wegner's Trocken.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Trocken from Winery Lutter & Wegner are 0
Informations about the Winery Lutter & Wegner
The Winery Lutter & Wegner is one of of the world's greatest estates. It offers 5 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
