Weingut Arndt KöbelinWeisser Burgunder Reserve Alte Reben Selection Peter Clüsserath
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 Weisser Burgunder Reserve Alte Reben Selection Peter Clüsserath from the Weingut Arndt Köbelin
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weisser Burgunder Reserve Alte Reben Selection Peter Clüsserath of Weingut Arndt Köbelin in the region of Baden is a with a nice freshness.
Food and wine pairings with Weisser Burgunder Reserve Alte Reben Selection Peter Clüsserath
Pairings that work perfectly with Weisser Burgunder Reserve Alte Reben Selection Peter Clüsserath
Original food and wine pairings with Weisser Burgunder Reserve Alte Reben Selection Peter Clüsserath
The Weisser Burgunder Reserve Alte Reben Selection Peter Clüsserath of Weingut Arndt Köbelin matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of salt crusted sea bass, lobster in court-bouillon or pella.
Details and technical informations about Weingut Arndt Köbelin's Weisser Burgunder Reserve Alte Reben Selection Peter Clüsserath.
Discover the grape variety: Fel
Most likely from southwest France, found in Aveyron at Estaing and around Marcillac.
Informations about the Weingut Arndt Köbelin
The Weingut Arndt Köbelin is one of of the world's great estates. It offers 31 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
