Winery Jakob Meier - Berlingen Untersewy Weiss Eigenkelterung

Winery Jakob MeierBerlingen Untersewy Weiss Eigenkelterung

The Berlingen Untersewy Weiss Eigenkelterung of Winery Jakob Meier is a red wine from the region of Thurgau.
This wine generally goes well with

Details and technical informations about Winery Jakob Meier's Berlingen Untersewy Weiss Eigenkelterung.

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

Discover the grape variety: Floreal

A wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.

Informations about the Winery Jakob Meier

The winery offers 8 different wines.
Its wines get an average rating of 3.5.
It is in the top 10 of the best estates in the region
It is located in Thurgau

The Winery Jakob Meier is one of of the world's greatest estates. It offers 6 wines for sale in the of Thurgau to come and discover on site or to buy online.

Top wine Thurgau
In the top 25000 of of Switzerland wines
In the top 600 of of Thurgau wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Thurgau

The wine region of Thurgau of Switzerland. Wineries and vineyards like the Domaine Weingut Lenz or the Domaine Weingut Lenz produce mainly wines red, white and pink. The most planted grape varieties in the region of Thurgau are Pinot noir, Müller-Thurgau and Cabernet-Jura, they are then used in wines in blends or as a single variety. On the nose of Thurgau often reveals types of flavors of oaky, vanilla or non oak and sometimes also flavors of oak, spices or red fruit.

The word of the wine: Reduction

A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.

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