Winery Ökonomierat RebholzR π No. Bianco
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the R π No. Bianco of Winery Ökonomierat Rebholz in the region of Pfalz often reveals types of flavors of oak.
Food and wine pairings with R π No. Bianco
Pairings that work perfectly with R π No. Bianco
Original food and wine pairings with R π No. Bianco
The R π No. Bianco of Winery Ökonomierat Rebholz matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pigeon with bacon and mushrooms, quebec style barbecued salmon or tuna, pepper and tomato quiche.
Details and technical informations about Winery Ökonomierat Rebholz's R π No. Bianco.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of R π No. Bianco from Winery Ökonomierat Rebholz are 2008, 0, 2007
Informations about the Winery Ökonomierat Rebholz
The Winery Ökonomierat Rebholz is one of of the world's great estates. It offers 73 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
