Winery PfirmannKalmit Weissburgunder
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 Kalmit Weissburgunder from the Winery Pfirmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kalmit Weissburgunder of Winery Pfirmann in the region of Pfalz is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Kalmit Weissburgunder
Pairings that work perfectly with Kalmit Weissburgunder
Original food and wine pairings with Kalmit Weissburgunder
The Kalmit Weissburgunder of Winery Pfirmann matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of avocado and marinated tuna poke bowl, carri of shrimps with chillies or pizza tartiflette.
Details and technical informations about Winery Pfirmann's Kalmit Weissburgunder.
Discover the grape variety: Gascon
Gascon noir is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Gascon noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Pfirmann
The Winery Pfirmann is one of of the world's greatest estates. It offers 35 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
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The word of the wine: Organoleptic
Elements, such as flavours and tactile sensations, that can stimulate a sensory receptor.
