The Winery Wein Schmelzer is one of the best wineries to follow in Burgenland.. It offers 28 wines for sale in of Burgenland to come and discover on site or to buy online.
Looking for the best Winery Wein Schmelzer wines in Burgenland among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Wein Schmelzer wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Wein Schmelzer wines with technical and enological descriptions.
How Winery Wein Schmelzer wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of brazilian feijoada, lamb tagine with artichokes and dried tomatoes or duck breast with goat cheese and local ham.
On the nose the red wine of Winery Wein Schmelzer. often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit. In the mouth the red wine of Winery Wein Schmelzer. is a powerful with a nice balance between acidity and tannins.
Burgenland is a large wine-producing region on the eastern border of Austria. Despite the country's image as the producer of some of the world's finest white wines, Austria is also home to a thriving red wine culture: Burgenland, with its sunny, continental summers, is the country's key red wine region, with its wines based mainly on the Blaufränkisch and Zweigelt grape varieties. Sweet, botrytized wines are also a specialty of the region, particularly in the Terroir surrounding the Neusiedlersee lake.
The region occupies a narrow strip of land that runs from the Danube River down to Steiermark in the South.
On its eastern side is the border with Hungary, and to the west Lies the most eastern foothills of the Alps. Steiermark aside, Burgenland is one of Austria's southernmost wine regions, and topographically is more aligned with Hungary than with much of the rest of Austria.
Burgenland is home to four DAC appellations: from North to south; Neusiedlersee, Leithaberg, Mittelburgenland and Eisenberg. Within each of these zones, any wines which do not conform to the particular classification are labeled with the Burgenland appellation
Burgenland's Lake Neusiedl (Neusiedlersee) is one of the viticultural focus points of the region.
It stores summer heat from the Pannonian Plain, an expansive, Warm area which covers much of Hungary and eastern Austria, effectively lengthening the ripening season into autumn. Humidity from the lake promotes the spread of noble rot (Botrytis cinerea) in the regions of Seewinkel and Rust.
The Ausbruch, Beerenauslese and Trockenbeerenauslese wines that are made near the lake are among the finest and most sought-after in the world. However the Neusiedlersee DAC applies to red wines based on the Zweigelt grape variety.
How Winery Wein Schmelzer wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of jambalaya (louisiana), salmon and parmesan quiche without pastry or filet mignon stuffed with bacon and comté cheese.
Intraspecific crossing between the saint laurent and the limberger realized in 1922 and in Austria by Fritz Zweigelt (1888/1964) who named it rotburger. Very well known in Austria, it can be found in most Eastern countries, Japan, Germany, Great Britain, the Netherlands, Belgium, Switzerland, Italy, Canada, the United States, etc. In France, it is not very well known and yet this variety has interesting qualities when vinified as a single variety for both red and rosé wines. - Synonyms: rotburger, klosterneuburger, zweigelt blau, blauer-zweigelt in Germany, zweigeltrebe in Austria, Great Britain and the Czech Republic, blauer zwelgetrabe in Hungary, etc. (for all the synonyms of the grape varieties, click here !)
How Winery Wein Schmelzer wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of gratin of coquillettes with ham, gravelax salmon or salmon and goat cheese quiche.
On the nose the white wine of Winery Wein Schmelzer. often reveals types of flavors of earth, tree fruit. In the mouth the white wine of Winery Wein Schmelzer. is a with a nice freshness.
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
Planning a wine route in the of Burgenland? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Wein Schmelzer.
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Pierreclos, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Mancey, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
This film is the recording of a webinar on Chablis wines organized in December 2020 with four personalities from Hong Kong: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. They explain the purity of Chablis wines, discuss the latest vintages, and also talk about food and wine pairings, as well as global warming and the transition to more sustainable practices. #Chablis #P ...
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
