Winery Fritz KellerCuvée Weiss
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Cuvée Weiss
Pairings that work perfectly with Cuvée Weiss
Original food and wine pairings with Cuvée Weiss
The Cuvée Weiss of Winery Fritz Keller matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of stuffed tomatoes, quick salmon and zucchini lasagna or carrot soup with curry and coconut milk.
Details and technical informations about Winery Fritz Keller's Cuvée Weiss.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Cuvée Weiss from Winery Fritz Keller are 2017, 0, 2018
Informations about the Winery Fritz Keller
The Winery Fritz Keller is one of of the world's greatest estates. It offers 10 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
