
Weingut AchenbachLöss Weissburgunder
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 Löss Weissburgunder from the Weingut Achenbach
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Löss Weissburgunder of Weingut Achenbach in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Löss Weissburgunder
Pairings that work perfectly with Löss Weissburgunder
Original food and wine pairings with Löss Weissburgunder
The Löss Weissburgunder of Weingut Achenbach matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of avocado and marinated tuna poke bowl, squid rings with tomato or salmon pizza.
Details and technical informations about Weingut Achenbach's Löss Weissburgunder.
Discover the grape variety: Chelois
Colored, fruity reds with an intense ruby robe, smooth tannins and a supple palate, with simple aromas of red fruits (cherry, raspberry), soft spices and lightly foxy hybrid notes. Productive profile for early drinking. Now marginal in France, grown mainly in Canada (Ontario, Quebec) and the north-eastern United States for harsh continental climates. French black hybrid created around 1920 by Albert Seibel (Seibel 10878).
Informations about the Weingut Achenbach
The Weingut Achenbach is one of of the world's great estates. It offers 45 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Venaison (taste of)
Wine aromas reminiscent of game (fur, leather, hare's belly).














