Winery Von der MarkLochern 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 Lochern Weissburgunder from the Winery Von der Mark
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lochern Weissburgunder of Winery Von der Mark in the region of Baden is a with a nice freshness.
Food and wine pairings with Lochern Weissburgunder
Pairings that work perfectly with Lochern Weissburgunder
Original food and wine pairings with Lochern Weissburgunder
The Lochern Weissburgunder of Winery Von der Mark matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of tahitian style raw fish, cataplana with seafood or croque-monsieur (grilled cheese sandwich).
Details and technical informations about Winery Von der Mark's Lochern Weissburgunder.
Discover the grape variety: Muscat de Saint Vallier
Interspecific crossing obtained by Seyve-Villard between the 12 129 Seyve-Villard and the early panse of Provence. This direct-producing hybrid is practically no longer multiplied, and is nowadays only found in private gardens. - Synonymy: 20 473 Seyve-Villard (for all the synonyms of the varieties, click here!).
Informations about the Winery Von der Mark
The Winery Von der Mark is one of of the world's great estates. It offers 46 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
