Winery Pieper BaslerWeissburgunder
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 from the Winery Pieper Basler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weissburgunder of Winery Pieper Basler in the region of Baden is a with a nice freshness.
Food and wine pairings with Weissburgunder
Pairings that work perfectly with Weissburgunder
Original food and wine pairings with Weissburgunder
The Weissburgunder of Winery Pieper Basler matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of pumpkin and tuna gratin, shrimp in hot sauce from cathylou or pizza italia.
Details and technical informations about Winery Pieper Basler's Weissburgunder.
Discover the grape variety: Vuillermin
Structured, elegant reds with fine ageing potential, a deep ruby robe, fine tannins, an ample palate and fresh acidity; signature aromas of black fruits (blackberry), spices, alpine herbs and floral notes (violet). Distinctive alpine profile. Preserved for its heritage value by a few committed Valdostan growers. Rare black grape of the Aosta Valley, nearly extinct and rediscovered in the 1990s.
Informations about the Winery Pieper Basler
The Winery Pieper Basler is one of of the world's greatest estates. It offers 12 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
