Winery Martin WaßmerWeisser 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 Weisser Burgunder from the Winery Martin Waßmer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weisser Burgunder of Winery Martin Waßmer in the region of Baden is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Weisser Burgunder of Winery Martin Waßmer in the region of Baden often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of floral.
Food and wine pairings with Weisser Burgunder
Pairings that work perfectly with Weisser Burgunder
Original food and wine pairings with Weisser Burgunder
The Weisser Burgunder of Winery Martin Waßmer matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of congolese pondu, squid with garlic and parsley or welsh rarebit (english).
Details and technical informations about Winery Martin Waßmer's Weisser Burgunder.
Discover the grape variety: Harslevelu
Most certainly Hungarian. It is also found in Slovakia, Romania, Bulgaria, Russia, and even Australia. In Hungarian, "harslevelu" means "lime leaf".
Last vintages of this wine
The best vintages of Weisser Burgunder from Winery Martin Waßmer are 2013, 2018, 2015, 2017 and 0.
Informations about the Winery Martin Waßmer
The Winery Martin Waßmer is one of of the world's greatest estates. It offers 53 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
