Winery Hoffmann-SimonBlanc de Noir Unfiltriert-Ungeschwefelt
Sparkling wine
This wine generally goes well with vegetarian
Food and wine pairings with Blanc de Noir Unfiltriert-Ungeschwefelt
Pairings that work perfectly with Blanc de Noir Unfiltriert-Ungeschwefelt
Original food and wine pairings with Blanc de Noir Unfiltriert-Ungeschwefelt
The Blanc de Noir Unfiltriert-Ungeschwefelt of Winery Hoffmann-Simon matches generally quite well with dishes of vegetarian such as recipes of quiche with bacon and gruyère cheese.
Details and technical informations about Winery Hoffmann-Simon's Blanc de Noir Unfiltriert-Ungeschwefelt.
Discover the grape variety: Mondeuse
Mondeuse noir is a grape variety that originated in France (Savoie). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and medium sized grapes. Mondeuse noir can be found in many vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Languedoc & Roussillon, Loire Valley, Provence & Corsica, Rhône Valley, Beaujolais.
Last vintages of this wine
The best vintages of Blanc de Noir Unfiltriert-Ungeschwefelt from Winery Hoffmann-Simon are 0
Informations about the Winery Hoffmann-Simon
The Winery Hoffmann-Simon is one of of the world's great estates. It offers 44 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
