Winery J. OppmannPrivat Extra Dry
Sparkling wine
This wine is a blend of 2 varietals which are the Müller-Thurgau and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Privat Extra Dry
Pairings that work perfectly with Privat Extra Dry
Original food and wine pairings with Privat Extra Dry
The Privat Extra Dry of Winery J. Oppmann matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of kig ha farz (breton stew), baked bar or phad thai (thai style fried noodles).
Details and technical informations about Winery J. Oppmann's Privat Extra Dry.
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.
Last vintages of this wine
The best vintages of Privat Extra Dry from Winery J. Oppmann are 2008, 0
Informations about the Winery J. Oppmann
The Winery J. Oppmann is one of of the world's greatest estates. It offers 28 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
