
Winery Schumann NäglerWeissburgunder Trocken
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 Weissburgunder Trocken from the Winery Schumann Nägler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weissburgunder Trocken of Winery Schumann Nägler in the region of Rheingau is a powerful with a nice freshness.
Food and wine pairings with Weissburgunder Trocken
Pairings that work perfectly with Weissburgunder Trocken
Original food and wine pairings with Weissburgunder Trocken
The Weissburgunder Trocken of Winery Schumann Nägler matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of marinated raw salmon ('gravad lax' in swedish), mussels with white wine and tomato or enchiladas franchouillards.
Details and technical informations about Winery Schumann Nägler's Weissburgunder Trocken.
Discover the grape variety: Candin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1981.
Last vintages of this wine
The best vintages of Weissburgunder Trocken from Winery Schumann Nägler are 0
Informations about the Winery Schumann Nägler
The Winery Schumann Nägler is one of of the world's great estates. It offers 32 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: Fermentation
The process by which grape juice becomes wine, thanks to the action of yeasts that transform sugar into alcohol.














