Winery Dengler SeylerAlsterweiler Kapellenberg 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 Alsterweiler Kapellenberg Weissburgunder from the Winery Dengler Seyler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alsterweiler Kapellenberg Weissburgunder of Winery Dengler Seyler in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Alsterweiler Kapellenberg Weissburgunder
Pairings that work perfectly with Alsterweiler Kapellenberg Weissburgunder
Original food and wine pairings with Alsterweiler Kapellenberg Weissburgunder
The Alsterweiler Kapellenberg Weissburgunder of Winery Dengler Seyler matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of smoked salmon pasta gratin, aïoli or potatoes au gratin with reblochon cheese.
Details and technical informations about Winery Dengler Seyler's Alsterweiler Kapellenberg Weissburgunder.
Discover the grape variety: Exalta
Intraspecific cross between the Hamburg Muscat and the Perlette obtained in 1966, registered in 1989 in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Dengler Seyler
The Winery Dengler Seyler is one of of the world's great estates. It offers 39 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: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
