Winery UlzerGrüner Veltliner Ursprung
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Grüner Veltliner Ursprung from the Winery Ulzer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grüner Veltliner Ursprung of Winery Ulzer in the region of Weinland is a with a nice freshness.
Food and wine pairings with Grüner Veltliner Ursprung
Pairings that work perfectly with Grüner Veltliner Ursprung
Original food and wine pairings with Grüner Veltliner Ursprung
The Grüner Veltliner Ursprung of Winery Ulzer matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of cabbage casserole, tuna, pepper and tomato quiche or blue cord.
Details and technical informations about Winery Ulzer's Grüner Veltliner Ursprung.
Discover the grape variety: Cayuga
Complex interspecific cross between white seyval (5-276 Seyve-Villard) and schuyler obtained in 1945 by Robinson Willard B. and Einset John at Cornell University in Geneva (USA). It can also be found in Canada, almost unknown in France.
Informations about the Winery Ulzer
The Winery Ulzer is one of of the world's greatest estates. It offers 3 wines for sale in the of Weinland to come and discover on site or to buy online.
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
