Staatsweingut Karlsruhe-DurlachWeissburgunder *** Trocken
White wine
In the mouth this white wine is a 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 Staatsweingut Karlsruhe-Durlach
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weissburgunder *** Trocken of Staatsweingut Karlsruhe-Durlach in the region of Baden is a 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 Staatsweingut Karlsruhe-Durlach matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of potato and smoked salmon gratin, scallops or scallops express with cognac or reblochon tartiflette.
Details and technical informations about Staatsweingut Karlsruhe-Durlach's Weissburgunder *** Trocken.
Discover the grape variety: Gascon
Gascon noir is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Gascon noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Staatsweingut Karlsruhe-Durlach
The Staatsweingut Karlsruhe-Durlach is one of of the world's greatest estates. It offers 28 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Powdery mildew
Disease of the vine due to a fungus. Less dreadful than mildew, it only attacks the surface of the green parts. Sulphur has long been the best remedy.
