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 grilled sea bass with herbs, shrimp in coconut milk or vegan leek and tofu quiche.
Details and technical informations about Winery Koppitsch's Junger Weisser.
Discover the grape variety: César
César noir is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. César noir can be found in several vineyards: South-West, Cognac, Bordeaux, Burgundy, Beaujolais, Provence & Corsica, Savoie & Bugey, Rhone Valley.
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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
