Winery Geil'sBlanc de Noirs Weiss aus Rot Spätburgunder Trocken
White wine
This wine generally goes well with vegetarian
Food and wine pairings with Blanc de Noirs Weiss aus Rot Spätburgunder Trocken
Pairings that work perfectly with Blanc de Noirs Weiss aus Rot Spätburgunder Trocken
Original food and wine pairings with Blanc de Noirs Weiss aus Rot Spätburgunder Trocken
The Blanc de Noirs Weiss aus Rot Spätburgunder Trocken of Winery Geil's matches generally quite well with dishes of vegetarian such as recipes of light tuna-tomato quiche (without cream).
Details and technical informations about Winery Geil's's Blanc de Noirs Weiss aus Rot Spätburgunder Trocken.
Discover the grape variety: Chasselas
Chasselas rosé is a grape variety that originated in France. It produces a variety of grape used to make wine. However, it can also be found eating on our tables! This variety of vine is characterized by medium-sized bunches and medium-sized grapes. Chasselas rosé can be found in several vineyards: Alsace, South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Languedoc & Roussillon, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Geil's
The Winery Geil's is one of of the world's great estates. It offers 41 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
