Winery Julian HaartFass 3 Kabinett
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Fass 3 Kabinett from the Winery Julian Haart
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fass 3 Kabinett of Winery Julian Haart in the region of Mosel is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Fass 3 Kabinett of Winery Julian Haart in the region of Mosel often reveals types of flavors of earth.
Food and wine pairings with Fass 3 Kabinett
Pairings that work perfectly with Fass 3 Kabinett
Original food and wine pairings with Fass 3 Kabinett
The Fass 3 Kabinett of Winery Julian Haart matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of mushroom, bacon and gruyere quiche, mussels with cream or chicken tagine.
Details and technical informations about Winery Julian Haart's Fass 3 Kabinett.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Fass 3 Kabinett from Winery Julian Haart are 2017, 2015, 2016, 2019 and 2018.
Informations about the Winery Julian Haart
The Winery Julian Haart is one of of the world's great estates. It offers 28 wines for sale in the of Mosel to come and discover on site or to buy online.
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-Lugny
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-Lugny, 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/BourgogneWines ...
The Irancy appellation seen by Clotilde Davenne
Clotilde Davenne, from the eponymous estate, mentions the cherry as a main characteristic of the Irancy appellation. She tells us about the Pinot Noir variety which reveals, in its northern location of Bourgogne, lots of freshness and fruitiness that gives the appellation a very special place among the wines of the region. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https: ...
The Mâcon plus appellation seen by Charles Lamboley
Charles Lamboley, marketing and communication director from Vignerons des Terres Secrètes, explains the differences between the appellation Mâcon-Villages and Mâcon plus a geographical denomination. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of t ...
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
