Winery Rothes Gut MeissenMüller Thurgau
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
The Müller Thurgau of the Winery Rothes Gut Meissen is in the top 80 of wines of Sachsen.
Taste structure of the Müller Thurgau from the Winery Rothes Gut Meissen
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Müller Thurgau of Winery Rothes Gut Meissen in the region of Sachsen is a .
Food and wine pairings with Müller Thurgau
Pairings that work perfectly with Müller Thurgau
Original food and wine pairings with Müller Thurgau
The Müller Thurgau of Winery Rothes Gut Meissen matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of marmite dieppoise, home-made white pudding or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Rothes Gut Meissen's Müller Thurgau.
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.
Last vintages of this wine
The best vintages of Müller Thurgau from Winery Rothes Gut Meissen are 2010, 0
Informations about the Winery Rothes Gut Meissen
The Winery Rothes Gut Meissen is one of of the world's greatest estates. It offers 23 wines for sale in the of Sachsen to come and discover on site or to buy online.
The wine region of Sachsen
The northernmost and one of the smallest German wine regions (507 ha), the Elbe valley on loess and granite. Lively, mineral whites largely dominate (81%). Signature Müller-Thurgau with signature notes of light muscat, green apple, white flowers and a citrus touch, supple palate. Taut, chiselled Riesling (lemon, peach), round Weißburgunder (pear, almond), ample Grauburgunder, rare aromatic Goldriesling.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
