Winery GabelmannWeissburgunder
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Weissburgunder from the Winery Gabelmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weissburgunder of Winery Gabelmann in the region of Nahe is a with a nice freshness.
Food and wine pairings with Weissburgunder
Pairings that work perfectly with Weissburgunder
Original food and wine pairings with Weissburgunder
The Weissburgunder of Winery Gabelmann matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of tuna, pepper and tomato quiche, blanquette of monkfish and scallops or bibeleskaes (alsatian cottage cheese).
Details and technical informations about Winery Gabelmann's Weissburgunder.
Discover the grape variety: Vidoc
A wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified) resulting from an interspecific cross between Mtp 3082-1-42 (one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.) and Regent. The parents of Artaban are the same. Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of Weissburgunder from Winery Gabelmann are 0
Informations about the Winery Gabelmann
The Winery Gabelmann is one of of the world's greatest estates. It offers 16 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
