Winery Dr. Bürklin-WolfBlanc
White wine
This wine is a blend of 3 varietals which are the Riesling, the Sauvignon and the Scheurebe.
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Blanc from the Winery Dr. Bürklin-Wolf
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanc of Winery Dr. Bürklin-Wolf in the region of Pfalz is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Blanc of Winery Dr. Bürklin-Wolf in the region of Pfalz often reveals types of flavors of vegetal, tree fruit or citrus fruit and sometimes also flavors of floral, tropical fruit.
Food and wine pairings with Blanc
Pairings that work perfectly with Blanc
Original food and wine pairings with Blanc
The Blanc of Winery Dr. Bürklin-Wolf matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of jambalaya (louisiana), quiche without pastry or blue cord.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Blanc from Winery Dr. Bürklin-Wolf are 2018, 2020, 2021, 0 and 2022.
Informations about the Winery Dr. Bürklin-Wolf
The Winery Dr. Bürklin-Wolf is one of of the world's great estates. It offers 125 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
