Winery Robert BroschMosel Weißburgunder Spätlese Trocken
White wine
In the mouth this white wine is a powerful 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 Mosel Weißburgunder Spätlese Trocken from the Winery Robert Brosch
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mosel Weißburgunder Spätlese Trocken of Winery Robert Brosch in the region of Mosel is a powerful with a nice freshness.
Food and wine pairings with Mosel Weißburgunder Spätlese Trocken
Pairings that work perfectly with Mosel Weißburgunder Spätlese Trocken
Original food and wine pairings with Mosel Weißburgunder Spätlese Trocken
The Mosel Weißburgunder Spätlese Trocken of Winery Robert Brosch matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of quiche with leeks and fresh salmon from flo, mussels with rosemary and barbecue or the secrets of croque-monsieur.
Details and technical informations about Winery Robert Brosch's Mosel Weißburgunder Spätlese Trocken.
Discover the grape variety: Rougeon
Interspecific crossing obtained by Albert Seibel between 70 Jaeger and 3015 Seibel. It can still be found in the eastern part of the United States, ... practically unknown in France.
Informations about the Winery Robert Brosch
The Winery Robert Brosch is one of of the world's greatest estates. It offers 9 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
