Winery LindenhofWindesheimer 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 Windesheimer Weissburgunder from the Winery Lindenhof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Windesheimer Weissburgunder of Winery Lindenhof in the region of Nahe is a with a nice freshness.
Food and wine pairings with Windesheimer Weissburgunder
Pairings that work perfectly with Windesheimer Weissburgunder
Original food and wine pairings with Windesheimer Weissburgunder
The Windesheimer Weissburgunder of Winery Lindenhof matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of light tuna-tomato quiche (without cream), scallops or giouvetsi (greek dish).
Details and technical informations about Winery Lindenhof's Windesheimer Weissburgunder.
Discover the grape variety: Maturana blanca
A very old Spanish grape variety, particularly known in the Rioja region. It can be found in Italy, Portugal, Mexico, etc. In France, it is practically unknown. D.N.A. analyses have shown that it is not related to Maturana Tinta de Navarrete.
Informations about the Winery Lindenhof
The Winery Lindenhof is one of of the world's greatest estates. It offers 21 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
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The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
