Weingut StegelerDuett
White wine
This wine is a blend of 2 varietals which are the Johanniter and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
The Duett of the Weingut Stegeler is in the top 30 of wines of Eastern Switzerland.
Food and wine pairings with Duett
Pairings that work perfectly with Duett
Original food and wine pairings with Duett
The Duett of Weingut Stegeler matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of blue cord, coulibiac of salmon or shrimp and zucchini with curry and coconut milk.
Details and technical informations about Weingut Stegeler's Duett .
Discover the grape variety: Johanniter
An interspecific cross between Riesling and FR 589-54 (Seyve-Villard 12481 x (pinot gris or rülander x chasselas or gutedel)) obtained in Germany in 1968 by Johannes Zimmermann. It has the particularity of having only one gene for resistance to mildew and powdery mildew. This variety can be found in Germany, Belgium, Switzerland, the Netherlands, etc. In France, it is practically unknown. Note that the "Johanniter" grape variety is a protected trademark.
Last vintages of this wine
The best vintages of Duett from Weingut Stegeler are 0
Informations about the Weingut Stegeler
The Weingut Stegeler is one of of the world's greatest estates. It offers 6 wines for sale in the of Eastern Switzerland to come and discover on site or to buy online.
The wine region of Eastern Switzerland
St. Gallen is a German-speaking Canton of eastern Switzerland with a corresponding AOC. Much of the winegrowing that does occur within its borders takes place in the Rheintal region (the upper Rhein Valley) whose name often appears more prominently on labels. However, even here, wine production is not the dominant land-based industry.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
