Weingut KnaußWeiss
White wine
This wine is a blend of 2 varietals which are the Müller-Thurgau and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Weiss of Weingut Knauß in the region of Württemberg often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Weiss
Pairings that work perfectly with Weiss
Original food and wine pairings with Weiss
The Weiss of Weingut Knauß matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of roast pork in the oven, grilled mackerel with garlic and herbs or moroccan veal tagine from hanane.
Details and technical informations about Weingut Knauß's Weiss.
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 Weiss from Weingut Knauß are 2018, 2016, 0, 2017
Informations about the Weingut Knauß
The Weingut Knauß is one of of the world's greatest estates. It offers 61 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Wiring
Action of periodically filling barrels containing wine, in order to offset evaporation and maintain a maximum level. The topping up allows to avoid the phenomenon of oxidation.
