
Winery ReithWeissburgunder Trocken
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 Reith
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weissburgunder Trocken of Winery Reith 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 Reith matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of leek and tuna pie, sautéed squid with parsley or homemade burger.
Details and technical informations about Winery Reith's Weissburgunder Trocken.
Discover the grape variety: Terrano
This is a very old grape variety cultivated in particular in the Istria region of Croatia, Slovenia and Italy. It can also be found in the Republic of Macedonia. In France it is almost unknown. It should not be confused with refosco dal peduncolo rosso, it looks somewhat like it, especially since its synonyms are refosco del Carso or refosco d' Istria.
Last vintages of this wine
The best vintages of Weissburgunder Trocken from Winery Reith are 0
Informations about the Winery Reith
The Winery Reith is one of of the world's greatest estates. It offers 10 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).
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.














