Weingut WeegmüllerSteffis Sonskyn
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Steffis Sonskyn from the Weingut Weegmüller
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Steffis Sonskyn of Weingut Weegmüller in the region of Pfalz is a .
Food and wine pairings with Steffis Sonskyn
Pairings that work perfectly with Steffis Sonskyn
Original food and wine pairings with Steffis Sonskyn
The Steffis Sonskyn of Weingut Weegmüller matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of beef carrots, haddock with curry cream or pork tenderloin with mushroom sauce.
Details and technical informations about Weingut Weegmüller's Steffis Sonskyn.
Discover the grape variety: Bogazkere
Powerful, tannic reds with an almost black ink-dark robe, firm, astringent tannins and a dense palate, showing intense aromas of blackberry, blackcurrant, black plum, leather, spices, tobacco and balsamic notes. Fine ageing potential. Star of the great Turkish reds on the arid terroirs of south-east Anatolia (Diyarbakır region, Tigris valley), often blended with öküzgözü to soften its structure. Autochthonous Anatolian variety, its name means "throat-burner" in Turkish.
Last vintages of this wine
The best vintages of Steffis Sonskyn from Weingut Weegmüller are 0
Informations about the Weingut Weegmüller
The Weingut Weegmüller is one of of the world's great estates. It offers 45 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
