Winery PierothErpolzheimer Rosenbühl Kerner Kabinett
White wine
This wine generally goes well with vegetarian, poultry or lean fish.
Food and wine pairings with Erpolzheimer Rosenbühl Kerner Kabinett
Pairings that work perfectly with Erpolzheimer Rosenbühl Kerner Kabinett
Original food and wine pairings with Erpolzheimer Rosenbühl Kerner Kabinett
The Erpolzheimer Rosenbühl Kerner Kabinett of Winery Pieroth matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of baked lasagna, magic cake cheese quiche or baked chicken legs.
Details and technical informations about Winery Pieroth's Erpolzheimer Rosenbühl Kerner Kabinett.
Discover the grape variety: Kerner
Intraspecific crossing between frankenthal and riesling obtained in Germany in 1929 by August Karl Herold (1902/1973). In 1951 and by crossing it with the sylvaner, we obtained the juwel. It should be noted that there is a mutation of Kerner, discovered in 1974 and bearing the name of kernling, with grapes of pink-grey to red-grey colour at full maturity. Kerner can be found in Germany, Belgium, Slovenia, Austria, Switzerland, Italy, South Africa, Australia, the United States, Canada, Japan... practically unknown in France except in a few Moselle vineyards.
Informations about the Winery Pieroth
The Winery Pieroth is one of of the world's great estates. It offers 791 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
