Winery Dr. HegerWinklerberg Weissburgunder GG
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 Winklerberg Weissburgunder GG from the Winery Dr. Heger
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Winklerberg Weissburgunder GG of Winery Dr. Heger in the region of Baden is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Winklerberg Weissburgunder GG
Pairings that work perfectly with Winklerberg Weissburgunder GG
Original food and wine pairings with Winklerberg Weissburgunder GG
The Winklerberg Weissburgunder GG of Winery Dr. Heger matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of tuna gratin, fish and shrimp wok with curry or indian pizza.
Details and technical informations about Winery Dr. Heger's Winklerberg Weissburgunder GG.
Discover the grape variety: Béclan noir
Native variety of Franche Comté, formerly grown in Beaujolais. It is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Winklerberg Weissburgunder GG from Winery Dr. Heger are 0, 2011
Informations about the Winery Dr. Heger
The Winery Dr. Heger is one of of the world's great estates. It offers 72 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
