Winery Heinrich VollmerMüller-Thurgau Halbtrocken
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Müller-Thurgau Halbtrocken from the Winery Heinrich Vollmer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Müller-Thurgau Halbtrocken of Winery Heinrich Vollmer in the region of Pfalz is a .
Food and wine pairings with Müller-Thurgau Halbtrocken
Pairings that work perfectly with Müller-Thurgau Halbtrocken
Original food and wine pairings with Müller-Thurgau Halbtrocken
The Müller-Thurgau Halbtrocken of Winery Heinrich Vollmer matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of rougaille tomatoes (madagascar), turkey escalope with curry or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Heinrich Vollmer's Müller-Thurgau Halbtrocken.
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.
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
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
