
Winery PierothBurg Layer Weissburgunder Trocken
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 Burg Layer Weissburgunder Trocken from the Winery Pieroth
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Burg Layer Weissburgunder Trocken of Winery Pieroth in the region of Nahe is a with a nice freshness.
Food and wine pairings with Burg Layer Weissburgunder Trocken
Pairings that work perfectly with Burg Layer Weissburgunder Trocken
Original food and wine pairings with Burg Layer Weissburgunder Trocken
The Burg Layer Weissburgunder Trocken of Winery Pieroth matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of salmon and zucchini gratin, soy and shrimp noodles or zucchini soup.
Details and technical informations about Winery Pieroth's Burg Layer Weissburgunder Trocken.
Discover the grape variety: Mireille
A cross between Italia and Perle de Csaba, registered in 1972 in the Official Catalogue of cultivated table grape varieties, list A1. Mireille has been very little propagated and is therefore almost unknown in France and abroad. - Synonymy: no known synonyms (for all the synonyms of the varieties, click here!).
Informations about the Winery Pieroth
The Winery Pieroth is one of wineries to follow in Nahe.. It offers 791 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: Lactic (acid)
Acid obtained by malolactic fermentation.














