Winery Rudi RüttgerNeuleininger Feuermännchen Grauburgunder Trocken
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Neuleininger Feuermännchen Grauburgunder Trocken from the Winery Rudi Rüttger
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Neuleininger Feuermännchen Grauburgunder Trocken of Winery Rudi Rüttger in the region of Pfalz is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Neuleininger Feuermännchen Grauburgunder Trocken
Pairings that work perfectly with Neuleininger Feuermännchen Grauburgunder Trocken
Original food and wine pairings with Neuleininger Feuermännchen Grauburgunder Trocken
The Neuleininger Feuermännchen Grauburgunder Trocken of Winery Rudi Rüttger matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of quiche without eggs, penne à la toscane or risotto with mushrooms.
Details and technical informations about Winery Rudi Rüttger's Neuleininger Feuermännchen Grauburgunder Trocken.
Discover the grape variety: Humagne rouge
Structured, wild reds with a sustained ruby robe, firm tannins and fresh alpine acidity, with aromas of red fruit (cherry, raspberry), violet, garrigue, spice, dried herbs and characteristic animal notes. Dense palate, fine ageing potential. Star of the great Valais reds on the sun-drenched slopes of the Swiss Rhône (Sierre, Salquenen, Chamoson). Autochthonous Aosta Valley variety, identical to Cornalin d'Aoste in Italy, with no genetic link to Humagne Blanche.
Last vintages of this wine
The best vintages of Neuleininger Feuermännchen Grauburgunder Trocken from Winery Rudi Rüttger are 0, 2018
Informations about the Winery Rudi Rüttger
The Winery Rudi Rüttger is one of of the world's great estates. It offers 42 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
