Winery KitzlerGrüner Veltliner Gebling
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Grüner Veltliner Gebling from the Winery Kitzler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grüner Veltliner Gebling of Winery Kitzler in the region of Weinland is a with a nice freshness.
Food and wine pairings with Grüner Veltliner Gebling
Pairings that work perfectly with Grüner Veltliner Gebling
Original food and wine pairings with Grüner Veltliner Gebling
The Grüner Veltliner Gebling of Winery Kitzler matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of broccoli gratin, tuna, pepper and tomato quiche or cream chicken with mushrooms.
Details and technical informations about Winery Kitzler's Grüner Veltliner Gebling.
Discover the grape variety: Exalta
Intraspecific cross between the Hamburg Muscat and the Perlette obtained in 1966, registered in 1989 in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Kitzler
The Winery Kitzler is one of of the world's greatest estates. It offers 4 wines for sale in the of Kremstal to come and discover on site or to buy online.
The wine region of Kremstal
The wine region of Kremstal is located in the region of Niederösterreich of Weinland of Austria. We currently count 108 estates and châteaux in the of Kremstal, producing 798 different wines in conventional, organic and biodynamic agriculture. The wines of Kremstal go well with generally quite well with dishes .
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
