Winery Vier Jahreszeiten600 Jahrewurstmarkt Weissburgunder
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 600 Jahrewurstmarkt Weissburgunder from the Winery Vier Jahreszeiten
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 600 Jahrewurstmarkt Weissburgunder of Winery Vier Jahreszeiten in the region of Pfalz is a with a nice freshness.
Food and wine pairings with 600 Jahrewurstmarkt Weissburgunder
Pairings that work perfectly with 600 Jahrewurstmarkt Weissburgunder
Original food and wine pairings with 600 Jahrewurstmarkt Weissburgunder
The 600 Jahrewurstmarkt Weissburgunder of Winery Vier Jahreszeiten matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of spaghetti with salmon, californian sushi (reverse maki) or homemade burger.
Details and technical informations about Winery Vier Jahreszeiten's 600 Jahrewurstmarkt Weissburgunder.
Discover the grape variety: Molinara
Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... in France it is almost unknown. It should not be confused with the Spanish variety molinera gorda.
Informations about the Winery Vier Jahreszeiten
The Winery Vier Jahreszeiten is one of of the world's great estates. It offers 90 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
News related to this wine
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The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
