Winery Heinrich Mayr (Nusserhof)Blaterle Bianco
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or spicy food.
Wine flavors and olphactive analysis
On the nose the Blaterle Bianco of Winery Heinrich Mayr (Nusserhof) in the region of Vino da Tavola often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Blaterle Bianco
Pairings that work perfectly with Blaterle Bianco
Original food and wine pairings with Blaterle Bianco
The Blaterle Bianco of Winery Heinrich Mayr (Nusserhof) matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or spicy food such as recipes of tuna, goat cheese and mustard pie, flambéed prawns or lamb tagine with honey and onions.
Details and technical informations about Winery Heinrich Mayr (Nusserhof)'s Blaterle Bianco.
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Blaterle Bianco from Winery Heinrich Mayr (Nusserhof) are 2017, 2018, 2015, 2014 and 0.
Informations about the Winery Heinrich Mayr (Nusserhof)
The Winery Heinrich Mayr (Nusserhof) is one of of the world's greatest estates. It offers 7 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.
The word of the wine: Dosing liqueur (champagne)
Also known as liqueur d'expédition, a solution made up of wine and sugar added to champagne after disgorgement and which determines the type of wine: extra-brut, brut, extra-dry, dry, demi-sec.
