Winery Kühling-GillotWeiss Burgunder
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Weiss Burgunder from the Winery Kühling-Gillot
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weiss Burgunder of Winery Kühling-Gillot in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Weiss Burgunder
Pairings that work perfectly with Weiss Burgunder
Original food and wine pairings with Weiss Burgunder
The Weiss Burgunder of Winery Kühling-Gillot matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of tuna flan with leek coulis, periwinkles - the perfect cook! or avocado burger.
Details and technical informations about Winery Kühling-Gillot's Weiss Burgunder.
Discover the grape variety: Chelois
Colored, fruity reds with an intense ruby robe, smooth tannins and a supple palate, with simple aromas of red fruits (cherry, raspberry), soft spices and lightly foxy hybrid notes. Productive profile for early drinking. Now marginal in France, grown mainly in Canada (Ontario, Quebec) and the north-eastern United States for harsh continental climates. French black hybrid created around 1920 by Albert Seibel (Seibel 10878).
Informations about the Winery Kühling-Gillot
The Winery Kühling-Gillot is one of of the world's great estates. It offers 88 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: Character
Said of a typical wine that stands out for its originality. Used in the plural, it refers to all the organoleptic components of a wine (flavours and tactile sensations).
