Winery Gerhard KarleIhringer Winklerberg Blanc de Noir Spätburgunder Spätlese Trocken
White wine
This wine generally goes well with vegetarian
The Ihringer Winklerberg Blanc de Noir Spätburgunder Spätlese Trocken of the Winery Gerhard Karle is in the top 10 of wines of Baden.
Food and wine pairings with Ihringer Winklerberg Blanc de Noir Spätburgunder Spätlese Trocken
Pairings that work perfectly with Ihringer Winklerberg Blanc de Noir Spätburgunder Spätlese Trocken
Original food and wine pairings with Ihringer Winklerberg Blanc de Noir Spätburgunder Spätlese Trocken
The Ihringer Winklerberg Blanc de Noir Spätburgunder Spätlese Trocken of Winery Gerhard Karle matches generally quite well with dishes of vegetarian such as recipes of quiche without pastry.
Details and technical informations about Winery Gerhard Karle's Ihringer Winklerberg Blanc de Noir Spätburgunder Spätlese Trocken.
Discover the grape variety: Solaris
Interspecific cross between merzling x Geisenheim 6493 (zarya severa x muscat ottonel) obtained in Germany in 1975 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, Belgium, Italy, Switzerland, the Netherlands, Denmark, England, etc. In France, it is still little known.
Informations about the Winery Gerhard Karle
The Winery Gerhard Karle is one of of the world's greatest estates. It offers 32 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
