Winery FollowfoodBodenretter Weiss
White wine
This wine is a blend of 3 varietals which are the Cabernet blanc, the Gewurztraminer and the Johanniter.
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Bodenretter Weiss
Pairings that work perfectly with Bodenretter Weiss
Original food and wine pairings with Bodenretter Weiss
The Bodenretter Weiss of Winery Followfood matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of risotto with fresh salmon and zucchini, express seafood spaghetti or cheese cake (white cheese cake) inratable.
Details and technical informations about Winery Followfood's Bodenretter Weiss.
Discover the grape variety: Cabernet blanc
Interspecific cross between Cabernet Sauvignon and a long-unknown grape variety - that would be Regent - obtained in 1991 by Valentin Blattner from Soyhières (Switzerland) and propagated by Volker Freytag (Germany). No resistance gene has been identified to either mildew or powdery mildew. Cabernet blanc can be found in Switzerland, Belgium, the Netherlands, Germany, Austria, Luxembourg, the Czech Republic, Italy, England, etc., but is still little known in France.
Last vintages of this wine
The best vintages of Bodenretter Weiss from Winery Followfood are 0
Informations about the Winery Followfood
The Winery Followfood is one of of the world's greatest estates. It offers 3 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
