Winery Dr. Hubert GänzWeisser Burgunder Trocken
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 Weisser Burgunder Trocken from the Winery Dr. Hubert Gänz
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weisser Burgunder Trocken of Winery Dr. Hubert Gänz in the region of Nahe is a powerful with a nice freshness.
Food and wine pairings with Weisser Burgunder Trocken
Pairings that work perfectly with Weisser Burgunder Trocken
Original food and wine pairings with Weisser Burgunder Trocken
The Weisser Burgunder Trocken of Winery Dr. Hubert Gänz matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of tuna sandwich, monkfish in foil or pella.
Details and technical informations about Winery Dr. Hubert Gänz's Weisser Burgunder Trocken.
Discover the grape variety: Aromella
Interspecific crossing between traminette and 34 Ravat obtained in 1976 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It must be noted that this variety can only be found in a few American wine regions, which means that its multiplication is very limited. In France, it is almost unknown.
Last vintages of this wine
The best vintages of Weisser Burgunder Trocken from Winery Dr. Hubert Gänz are 0
Informations about the Winery Dr. Hubert Gänz
The Winery Dr. Hubert Gänz is one of of the world's greatest estates. It offers 40 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
