Winery Winzerverein HagnauerSonnenufer Müller-Thurgau Lieblich
Sweet wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Sonnenufer Müller-Thurgau Lieblich
Pairings that work perfectly with Sonnenufer Müller-Thurgau Lieblich
Original food and wine pairings with Sonnenufer Müller-Thurgau Lieblich
The Sonnenufer Müller-Thurgau Lieblich of Winery Winzerverein Hagnauer matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of lobster armorican style, rougail sausage or spinach and goat cheese quiche.
Details and technical informations about Winery Winzerverein Hagnauer's Sonnenufer Müller-Thurgau Lieblich.
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 Sonnenufer Müller-Thurgau Lieblich from Winery Winzerverein Hagnauer are 0
Informations about the Winery Winzerverein Hagnauer
The Winery Winzerverein Hagnauer is one of of the world's great estates. It offers 88 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: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
