Winery Georg NaegeleFrühlingsbote
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Frühlingsbote
Pairings that work perfectly with Frühlingsbote
Original food and wine pairings with Frühlingsbote
The Frühlingsbote of Winery Georg Naegele matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of cannelloni with salmon and spinach, natural breton lobster or goat cheese and bacon quiche.
Details and technical informations about Winery Georg Naegele's Frühlingsbote.
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.
Last vintages of this wine
The best vintages of Frühlingsbote from Winery Georg Naegele are 0, 2017
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: 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)
