Winery Monkey RepublicAngie Me and My Monkey
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Angie Me and My Monkey from the Winery Monkey Republic
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Angie Me and My Monkey of Winery Monkey Republic in the region of Rheinhessen is a .
Food and wine pairings with Angie Me and My Monkey
Pairings that work perfectly with Angie Me and My Monkey
Original food and wine pairings with Angie Me and My Monkey
The Angie Me and My Monkey of Winery Monkey Republic matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pasta carbonara, royal couscous (lamb, chicken, merguez) or chicken legs with mushrooms and mustard.
Details and technical informations about Winery Monkey Republic's Angie Me and My Monkey.
Discover the grape variety: Pinot gris
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Angie Me and My Monkey from Winery Monkey Republic are 2017, 0
Informations about the Winery Monkey Republic
The Winery Monkey Republic is one of of the world's greatest estates. It offers 4 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: Guyot (pruning)
This is the most widespread pruning technique. It includes one or two long branches and allows the mechanization of a large number of vineyard operations.
