Winery PierothGocklinger Herrlich Müller-Thurgau kabinett
White wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Gocklinger Herrlich Müller-Thurgau kabinett
Pairings that work perfectly with Gocklinger Herrlich Müller-Thurgau kabinett
Original food and wine pairings with Gocklinger Herrlich Müller-Thurgau kabinett
The Gocklinger Herrlich Müller-Thurgau kabinett of Winery Pieroth matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of american style lobster tails, great chef style, pastilla with chicken (moroccan pie with brick sheets) or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Pieroth's Gocklinger Herrlich Müller-Thurgau kabinett.
Discover the grape variety: Müller-Thurgau
Light, aromatic whites with a tender palate and moderate acidity, with muscat-like aromas of white flowers, apple, citrus, peach and honeyed notes. Made as easy dry whites, popular semi-dry wines and some sparkling cuvées. Widely planted in Germany (Rheinhessen, Baden), northern Italy (Alto Adige, Trentino), Austria, Switzerland, Hungary and Japan. Cross of riesling × madeleine royale created in 1882 by Hermann Müller in Geisenheim.
Informations about the Winery Pieroth
The Winery Pieroth is one of wineries to follow in Pfalz.. It offers 791 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
