Winery Georg NaegeleAm Heidegraben
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Am Heidegraben from the Winery Georg Naegele
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Am Heidegraben of Winery Georg Naegele in the region of Pfalz is a powerful.
Wine flavors and olphactive analysis
On the nose the Am Heidegraben of Winery Georg Naegele in the region of Pfalz often reveals types of flavors of tree fruit, spices.
Food and wine pairings with Am Heidegraben
Pairings that work perfectly with Am Heidegraben
Original food and wine pairings with Am Heidegraben
The Am Heidegraben of Winery Georg Naegele matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of oven-baked sausage, chicken with courgettes and curry or rabbit and mushroom gibelotte.
Details and technical informations about Winery Georg Naegele's Am Heidegraben.
Discover the grape variety: Tchilar
Simple, fresh dry whites with a pale golden robe, a supple palate with moderate acidity, and undemonstrative aromas of citrus and white flowers. Discreet Caucasian profile. Preserved in a few ampelographic collections for its heritage value, it is an ancient Caucasian variety whose commercial distribution has virtually disappeared, studied for its genetic interest. Rare white variety of Caucasian origin, grown in confidential quantities.
Last vintages of this wine
The best vintages of Am Heidegraben from Winery Georg Naegele are 0, 2015
Informations about the Winery Georg Naegele
The Winery Georg Naegele is one of of the world's great estates. It offers 74 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
