Winery Peter KriechelWeissburgunder Trocken
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 Weissburgunder Trocken from the Winery Peter Kriechel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weissburgunder Trocken of Winery Peter Kriechel in the region of Ahr is a with a nice freshness.
Food and wine pairings with Weissburgunder Trocken
Pairings that work perfectly with Weissburgunder Trocken
Original food and wine pairings with Weissburgunder Trocken
The Weissburgunder Trocken of Winery Peter Kriechel matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of quick salmon and zucchini lasagna, flying with the wind of the seas or baked mozzarella tomatoes.
Details and technical informations about Winery Peter Kriechel's Weissburgunder Trocken.
Discover the grape variety: Beaunoir
A very old grape variety from the Aube department and the Châtillon sur Seine district in the Côte d'Or. It is said to be the descendant of a natural intraspecific crossing between pinot noir and gouais blanc. Today, it is almost absent in the vineyard.
Informations about the Winery Peter Kriechel
The Winery Peter Kriechel is one of of the world's great estates. It offers 63 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).
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The word of the wine: Grey (wine)
Wine obtained by vinifying white grapes with coloured skin (black or grey), by direct pressing, without maceration. It is a rosé with very little colour.
