Winery Grafen NeippergNeipperger Schloßberg Weißburgunder
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Neipperger Schloßberg Weißburgunder from the Winery Grafen Neipperg
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Neipperger Schloßberg Weißburgunder of Winery Grafen Neipperg in the region of Württemberg is a powerful with a nice freshness.
Food and wine pairings with Neipperger Schloßberg Weißburgunder
Pairings that work perfectly with Neipperger Schloßberg Weißburgunder
Original food and wine pairings with Neipperger Schloßberg Weißburgunder
The Neipperger Schloßberg Weißburgunder of Winery Grafen Neipperg matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of sea bream, lobster and scallops on a bed of leeks or pasta alla caprese (tomato and mozzarella pasta).
Details and technical informations about Winery Grafen Neipperg's Neipperger Schloßberg Weißburgunder.
Discover the grape variety: Béni carlo
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Informations about the Winery Grafen Neipperg
The Winery Grafen Neipperg is one of of the world's great estates. It offers 56 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
News related to this wine
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The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.