Winery Henri WinesWeber Zeller Schwarze Katz
This wine generally goes well with pork, vegetarian or poultry.
The Weber Zeller Schwarze Katz of the Winery Henri Wines is in the top 40 of wines of Haskovo.
Food and wine pairings with Weber Zeller Schwarze Katz
Pairings that work perfectly with Weber Zeller Schwarze Katz
Original food and wine pairings with Weber Zeller Schwarze Katz
The Weber Zeller Schwarze Katz of Winery Henri Wines matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of flammekueche (with laughing cow), pan-fried salmon with lemon and dill sauce or banh mi sandwich.
Details and technical informations about Winery Henri Wines's Weber Zeller Schwarze Katz.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Henri Wines
The Winery Henri Wines is one of of the world's greatest estates. It offers 1 wines for sale in the of Haskovo to come and discover on site or to buy online.
The wine region of Haskovo
The wine region of Haskovo of Bulgaria. Wineries and vineyards like the Bratanov Winery & Vineyards or the Bratanov Winery & Vineyards produce mainly wines red, pink and white. The most planted grape varieties in the region of Haskovo are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Haskovo often reveals types of flavors of coffee, non oak or oak and sometimes also flavors of earth, vegetal or spices.
News related to this wine
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The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.