Winery SchnellerOuvertüre Grüner Veltliner
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Ouvertüre Grüner Veltliner from the Winery Schneller
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ouvertüre Grüner Veltliner of Winery Schneller in the region of Rheingau is a .
Food and wine pairings with Ouvertüre Grüner Veltliner
Pairings that work perfectly with Ouvertüre Grüner Veltliner
Original food and wine pairings with Ouvertüre Grüner Veltliner
The Ouvertüre Grüner Veltliner of Winery Schneller matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of braised (green) cabbage, pho soup or veal blanquette à l'ancienne.
Details and technical informations about Winery Schneller's Ouvertüre Grüner Veltliner.
Discover the grape variety: Durize
A very old variety, certainly originating from the Aosta Valley (Italy). According to published genetic analyses, it is directly related to the roussin and is the granddaughter of the cornalin from Valais. Nowadays, it is mainly cultivated in Switzerland and is practically endangered.
Informations about the Winery Schneller
The Winery Schneller is one of of the world's greatest estates. It offers 2 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Rheingau is one of the most important of Germany's 13 Anbaugebiete wine regions. However it is far from the biggest; with 3,076 hectares (7,600 acres) of Vineyard">Vineyards documented in 2012, its output is around one tenth of that from the Pfalz and Rheinhessen regions. Located on the Rhine a 20-minute drive west of Frankfurt, the -gau suffix denotes that it was once a county of the Frankish Empire. The classic Rheingau wine is a DryRiesling with pronounced Acidity and aromas of citrus fruits and smoke-tinged minerality – typically more "masculine" than its equivalent from the Mosel.
The word of the wine: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.
