Winery Hans LangBlanc de Noir Vom Spätburgunder
White wine
This wine generally goes well with vegetarian
Food and wine pairings with Blanc de Noir Vom Spätburgunder
Pairings that work perfectly with Blanc de Noir Vom Spätburgunder
Original food and wine pairings with Blanc de Noir Vom Spätburgunder
The Blanc de Noir Vom Spätburgunder of Winery Hans Lang matches generally quite well with dishes of vegetarian such as recipes of magic cake cheese quiche.
Details and technical informations about Winery Hans Lang's Blanc de Noir Vom Spätburgunder.
Discover the grape variety: Chasselas
Chasselas rosé is a grape variety that originated in France. It produces a variety of grape used to make wine. However, it can also be found eating on our tables! This variety of vine is characterized by medium-sized bunches and medium-sized grapes. Chasselas rosé can be found in several vineyards: Alsace, South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Languedoc & Roussillon, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Blanc de Noir Vom Spätburgunder from Winery Hans Lang are 0
Informations about the Winery Hans Lang
The Winery Hans Lang is one of of the world's great estates. It offers 64 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Rheingau is one of the most important of Germany's 13 Anbaugebiete wine regions. However it is far from the biggest; with 3,076 hectares (7,600 acres) of Vineyard">Vineyards documented in 2012, its output is around one tenth of that from the Pfalz and Rheinhessen regions. Located on the Rhine a 20-minute drive west of Frankfurt, the -gau suffix denotes that it was once a county of the Frankish Empire. The classic Rheingau wine is a DryRiesling with pronounced Acidity and aromas of citrus fruits and smoke-tinged minerality – typically more "masculine" than its equivalent from the Mosel.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
