
Winery Heinrich VollmerFür Mich 100% Weissburgunder Trocken
In the mouth this white wine is a 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 Für Mich 100% Weissburgunder Trocken from the Winery Heinrich Vollmer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Für Mich 100% Weissburgunder Trocken of Winery Heinrich Vollmer in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Für Mich 100% Weissburgunder Trocken
Pairings that work perfectly with Für Mich 100% Weissburgunder Trocken
Original food and wine pairings with Für Mich 100% Weissburgunder Trocken
The Für Mich 100% Weissburgunder Trocken of Winery Heinrich Vollmer matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of salmon in bellevue, sublime fish and shrimp colombo or pork tenderloin with cheese and bacon.
Details and technical informations about Winery Heinrich Vollmer's Für Mich 100% Weissburgunder Trocken.
Discover the grape variety: Exalta
Intraspecific cross between the Hamburg Muscat and the Perlette obtained in 1966, registered in 1989 in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Heinrich Vollmer
The Winery Heinrich Vollmer is one of of the world's great estates. It offers 70 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Licking
Operation consisting in sanitizing a barrel by introducing a wick of ignited sulphur which produces a release of sulphurous gas.














