The Winery Karnerhof is one of the best wineries to follow in Burgenland.. It offers 15 wines for sale in of Burgenland to come and discover on site or to buy online.
Looking for the best Winery Karnerhof wines in Burgenland among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Karnerhof wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Karnerhof wines with technical and enological descriptions.
How Winery Karnerhof wines pair with each other generally quite well with dishes of beef, pasta or poultry such as recipes of roast beef in a foie gras and chanterelle crust, fish lasagne or spit-roasted chicken.
Cradle of great Austrian reds. Signature Blaufränkisch: structured, spicy reds with black fruits (blackberry, black cherry), firm tannins and lively acidity, mineral profile. More supple Zweigelt on red fruit. Lively Welschriesling, peppery Grüner Veltliner, round Chardonnay whites.
Around Lake Neusiedl, the lake microclimate favours noble rot: botrytised sweet wines (TBA, Beerenauslese) with notes of honey, candied apricot, saffron. 16,000 ha, Pannonian climate.
How Winery Karnerhof wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of stuffed peppers, tomato pie without tomato... or vegan leek and tofu quiche.
Taut, structured whites with cutting acidity and a mineral mouth, featuring aromas of apple, quince, citrus, honey, smoke and chalk notes. Made as ambitious dry wines (Tokaji száraz, Somló), off-dry and especially sumptuous botrytised sweet wines: Tokaji Aszú (legendary, classified by puttonyos) and Tokaji Eszencia. Highly susceptible to noble rot. The absolute star of Tokaj in Hungary, also in Slovakia, Slovenia (Šipon) and Austria. Native Hungarian grape.
Planning a wine route in the of Burgenland? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Karnerhof.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
