Winery Kassner-SimonMerlot Blanc de Noir Trocken
White wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Merlot Blanc de Noir Trocken
Pairings that work perfectly with Merlot Blanc de Noir Trocken
Original food and wine pairings with Merlot Blanc de Noir Trocken
The Merlot Blanc de Noir Trocken of Winery Kassner-Simon matches generally quite well with dishes of beef or game (deer, venison) such as recipes of provencal stew or rabbit marinated with herbs and mustard.
Details and technical informations about Winery Kassner-Simon's Merlot Blanc de Noir Trocken.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). 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 small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Merlot Blanc de Noir Trocken from Winery Kassner-Simon are 2018, 0
Informations about the Winery Kassner-Simon
The Winery Kassner-Simon is one of of the world's greatest estates. It offers 39 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
