Weingut MichelWeissburgunder Fruchtig
White wine
In the mouth this white wine is a powerful 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 Weissburgunder Fruchtig from the Weingut Michel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weissburgunder Fruchtig of Weingut Michel in the region of Nahe is a powerful with a nice freshness.
Food and wine pairings with Weissburgunder Fruchtig
Pairings that work perfectly with Weissburgunder Fruchtig
Original food and wine pairings with Weissburgunder Fruchtig
The Weissburgunder Fruchtig of Weingut Michel matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of salmon steaks with lemon and shallot sauce, cuttlefish rust or oven-baked salmon mozzarella sandwiches.
Details and technical informations about Weingut Michel's Weissburgunder Fruchtig.
Discover the grape variety: Blush seedless
Obtained in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing Emperor with Z4-87, the latter already being a cross of (Alphonse Lavallée x 75 Pirovano or Sultana moscata) with the Queen of the Vines.
Last vintages of this wine
The best vintages of Weissburgunder Fruchtig from Weingut Michel are 2019, 0, 2018
Informations about the Weingut Michel
The Weingut Michel is one of of the world's greatest estates. It offers 25 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).
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
