Winery Hans WirschingIphöfer Tri Terra
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Iphöfer Tri Terra of the Winery Hans Wirsching is in the top 70 of wines of Franken.
Food and wine pairings with Iphöfer Tri Terra
Pairings that work perfectly with Iphöfer Tri Terra
Original food and wine pairings with Iphöfer Tri Terra
The Iphöfer Tri Terra of Winery Hans Wirsching matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of beef bourguignon with cookéo, grilled bass with pastis and fennel or quiche without eggs.
Details and technical informations about Winery Hans Wirsching's Iphöfer Tri Terra.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Iphöfer Tri Terra from Winery Hans Wirsching are 2018, 2012, 2011, 0 and 2013.
Informations about the Winery Hans Wirsching
The Winery Hans Wirsching is one of of the world's greatest estates. It offers 93 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
