Winery Dr. KoehlerJulius Kalbhenn Merlot Blanc de Noir
White wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Julius Kalbhenn Merlot Blanc de Noir
Pairings that work perfectly with Julius Kalbhenn Merlot Blanc de Noir
Original food and wine pairings with Julius Kalbhenn Merlot Blanc de Noir
The Julius Kalbhenn Merlot Blanc de Noir of Winery Dr. Koehler matches generally quite well with dishes of beef or game (deer, venison) such as recipes of chicken, beef and lamb couscous (morocco) or venison stew.
Details and technical informations about Winery Dr. Koehler's Julius Kalbhenn Merlot Blanc de Noir.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). 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 to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Informations about the Winery Dr. Koehler
The Winery Dr. Koehler is one of of the world's great estates. It offers 70 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
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.
