Winery ReissMüller-Thurgau Veitshöchheimer Trocken
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Müller-Thurgau Veitshöchheimer Trocken from the Winery Reiss
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Müller-Thurgau Veitshöchheimer Trocken of Winery Reiss in the region of Franken is a .
Food and wine pairings with Müller-Thurgau Veitshöchheimer Trocken
Pairings that work perfectly with Müller-Thurgau Veitshöchheimer Trocken
Original food and wine pairings with Müller-Thurgau Veitshöchheimer Trocken
The Müller-Thurgau Veitshöchheimer Trocken of Winery Reiss matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of shrimp and zucchini with curry and coconut milk, chicken with maroilles or salmon and goat cheese quiche.
Details and technical informations about Winery Reiss's Müller-Thurgau Veitshöchheimer Trocken.
Discover the grape variety: Müller-Thurgau
Light, aromatic whites with a tender palate and moderate acidity, with muscat-like aromas of white flowers, apple, citrus, peach and honeyed notes. Made as easy dry whites, popular semi-dry wines and some sparkling cuvées. Widely planted in Germany (Rheinhessen, Baden), northern Italy (Alto Adige, Trentino), Austria, Switzerland, Hungary and Japan. Cross of riesling × madeleine royale created in 1882 by Hermann Müller in Geisenheim.
Informations about the Winery Reiss
The Winery Reiss is one of of the world's great estates. It offers 39 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
