Winery Graf von KageneckMunzinger Attilafeisen Weisser Burgunder Trocken

Taste structure of the Munzinger Attilafeisen Weisser Burgunder Trocken from the Winery Graf von Kageneck

In the mouth the Munzinger Attilafeisen Weisser Burgunder Trocken of Winery Graf von Kageneck in the region of Baden is a with a nice freshness.

Food and wine pairings with Munzinger Attilafeisen Weisser Burgunder Trocken

Pairings that work perfectly with Munzinger Attilafeisen Weisser Burgunder Trocken

Rich fish (salmon, tuna etc)

• Salmon steaks with soy sauce
• Baked mackerel
• Light salmon steaks and
• Tagliatelle with fresh salmon
• Quick salmon skewers
• Cod brandade without potatoes

Shellfish

• Chinese fried shrimp ravioli
• Fish and shrimp wok with curry
• Shrimp marinade
• Cuttlefish with cider
• Mussels with curry
• Fried rice with shrimp and chicken

Mild and soft cheese

• Veal cutlets with savoy tomme
• Gourmet tartiflette (pan-fried)
• Quick smoked salmon croque-monsieur
• Baked eggplant with mozzarella
• Pizza kebab
• Berthoud (savoie)

Original food and wine pairings with Munzinger Attilafeisen Weisser Burgunder Trocken

Cured meat

• Homemade marengo veal
• Caramel pork
• Simmered pork cheeks with cream sauce and dijon mustard
• Turkey leg with dijon sauce
• Basque chicken

The Munzinger Attilafeisen Weisser Burgunder Trocken of Winery Graf von Kageneck matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of sardines moroccan style, pike dumplings with shrimp sauce or egg muffins.