Winery KoppitschJunger Weisser
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Junger Weisser
Pairings that work perfectly with Junger Weisser
Original food and wine pairings with Junger Weisser
The Junger Weisser of Winery Koppitsch matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of christmas salad, shrimp and cherry tomato quiche or nanie's diced ham quiche.
Details and technical informations about Winery Koppitsch's Junger Weisser.
Discover the grape variety: Ravat noir
Obtained by Jean-François Ravat, it is an interspecific cross between 8365 Seibel and pinot noir. In France, this direct-producing hybrid has been little multiplied.
Informations about the Winery Koppitsch
The Winery Koppitsch is one of of the world's great estates. It offers 13 wines for sale in the of Neusiedlersee to come and discover on site or to buy online.
The wine region of Neusiedlersee
The wine region of Neusiedlersee is located in the region of Burgenland of Weinland of Austria. We currently count 178 estates and châteaux in the of Neusiedlersee, producing 637 different wines in conventional, organic and biodynamic agriculture. The wines of Neusiedlersee go well with generally quite well with dishes .
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
