Winery Jacob Zimmermann - Niersteiner Gutes Domtal Beerenauslese

Winery Jacob ZimmermannNiersteiner Gutes Domtal Beerenauslese

3.8
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Niersteiner Gutes Domtal Beerenauslese of Winery Jacob Zimmermann is a sweet wine from the region of Mosel.
This wine generally goes well with

Details and technical informations about Winery Jacob Zimmermann's Niersteiner Gutes Domtal Beerenauslese.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Bouteillan

Bouteillan blanc is a grape variety that originated in France (Provence). 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 large bunches and large grapes. Bouteillan blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.

Last vintages of this wine

Niersteiner Gutes Domtal Beerenauslese - 2011
In the top 100 of of Mosel wines
Average rating: 3.61110.50

The best vintages of Niersteiner Gutes Domtal Beerenauslese from Winery Jacob Zimmermann are 2011

Informations about the Winery Jacob Zimmermann

The winery offers 7 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Mosel

The Winery Jacob Zimmermann is one of of the world's greatest estates. It offers 7 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 25000 of of Germany wines
In the top 4500 of of Mosel wines
In the top 15000 of sweet wines
In the top 450000 wines of the world

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.

News related to this wine

At the heart of the terroirs of Mâcon-Chaintré

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Chaintré, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWi ...

At the heart of the terroirs of Mâcon-Cruzille

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Cruzille, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWi ...

Food and Chablis wines pairing, by Debra MEIBURG and Ivy NG

On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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