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 poached salmon in coconut milk with curry, paella josé style or italian pasta salad.
Details and technical informations about Winery Robert Brosch's Mosel Weißburgunder Spätlese Trocken.
Discover the grape variety: Hibou blanc
A very old grape variety once cultivated in Savoy, now endangered. It is not the white form of the black owl.
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: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
