Winery JF FalkenburgMüller-Thurgau Lieblich
Sweet wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Müller-Thurgau Lieblich
Pairings that work perfectly with Müller-Thurgau Lieblich
Original food and wine pairings with Müller-Thurgau Lieblich
The Müller-Thurgau Lieblich of Winery JF Falkenburg matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of mussels with roquefort cheese, garlic shrimp or zucchini and goat cheese quiche.
Details and technical informations about Winery JF Falkenburg's Müller-Thurgau Lieblich.
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 Müller-Thurgau Lieblich from Winery JF Falkenburg are 2018, 0
Informations about the Winery JF Falkenburg
The Winery JF Falkenburg is one of of the world's greatest estates. It offers 15 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
