Winery Holz WeisbrodtArtrium Weissburgunder Trocken
White wine
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 Artrium Weissburgunder Trocken from the Winery Holz Weisbrodt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Artrium Weissburgunder Trocken of Winery Holz Weisbrodt in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Artrium Weissburgunder Trocken
Pairings that work perfectly with Artrium Weissburgunder Trocken
Original food and wine pairings with Artrium Weissburgunder Trocken
The Artrium Weissburgunder Trocken of Winery Holz Weisbrodt matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of oven-baked salmon mozzarella sandwiches, armorican-style squid or creve à fous (switzerland).
Details and technical informations about Winery Holz Weisbrodt's Artrium Weissburgunder Trocken.
Discover the grape variety: Cacaboué
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Last vintages of this wine
The best vintages of Artrium Weissburgunder Trocken from Winery Holz Weisbrodt are 2015, 0
Informations about the Winery Holz Weisbrodt
The Winery Holz Weisbrodt is one of of the world's great estates. It offers 71 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
