Winery SprungkraftCuvée Hoch Weiss
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
The Cuvée Hoch Weiss of the Winery Sprungkraft is in the top 60 of wines of Württemberg.
Food and wine pairings with Cuvée Hoch Weiss
Pairings that work perfectly with Cuvée Hoch Weiss
Original food and wine pairings with Cuvée Hoch Weiss
The Cuvée Hoch Weiss of Winery Sprungkraft matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of leek, goat cheese and bacon quiche, cod brandade or chicken chop suey.
Details and technical informations about Winery Sprungkraft's Cuvée Hoch Weiss.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Cuvée Hoch Weiss from Winery Sprungkraft are 2017, 0, 2018, 2019
Informations about the Winery Sprungkraft
The Winery Sprungkraft is one of of the world's greatest estates. It offers 2 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Feedback
Perception of the aromas in the mouth by the retro-nasal way.
