
Winery KnoblochWeisser Burgunder Trocken
In the mouth this white wine is a .
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.

Taste structure of the Weisser Burgunder Trocken from the Winery Knobloch
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weisser Burgunder Trocken of Winery Knobloch in the region of Rheinhessen is a .
Food and wine pairings with Weisser Burgunder Trocken
Pairings that work perfectly with Weisser Burgunder Trocken
Original food and wine pairings with Weisser Burgunder Trocken
The Weisser Burgunder Trocken of Winery Knobloch matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of rice croquettes with salmon, blanquette of the sea or tomato and goat cheese quiche.
Details and technical informations about Winery Knobloch's Weisser Burgunder Trocken.
Discover the grape variety: Putzcheere
Simple dry whites with a pale golden robe, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet rustic profile. Nearly extinct, preserved for its heritage value in German varietal collections, it belongs to the ancient Central European grape varieties studied for their genetic interest. Rare German white grape, once cultivated in Baden-Württemberg.
Last vintages of this wine
The best vintages of Weisser Burgunder Trocken from Winery Knobloch are 0, 2018
Informations about the Winery Knobloch
The Winery Knobloch is one of of the world's great estates. It offers 35 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Lactic (acid)
Acid obtained by malolactic fermentation.














