Winery FürstenfassMüller-Thurgau Trocken
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Müller-Thurgau Trocken from the Winery Fürstenfass
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Müller-Thurgau Trocken of Winery Fürstenfass in the region of Württemberg is a .
Food and wine pairings with Müller-Thurgau Trocken
Pairings that work perfectly with Müller-Thurgau Trocken
Original food and wine pairings with Müller-Thurgau Trocken
The Müller-Thurgau Trocken of Winery Fürstenfass matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of cuttlefish in parsley sauce, tunisian tagine or zucchini and goat cheese quiche.
Details and technical informations about Winery Fürstenfass's Müller-Thurgau Trocken.
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 Fürstenfass
The Winery Fürstenfass is one of wineries to follow in Württemberg.. It offers 84 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
