Winery BeurerRettet die Reben
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Rettet die Reben from the Winery Beurer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rettet die Reben of Winery Beurer in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Rettet die Reben
Pairings that work perfectly with Rettet die Reben
Original food and wine pairings with Rettet die Reben
The Rettet die Reben of Winery Beurer matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of alsatian sauerkraut, creamy risotto with scallops or spaghetti all 'amatriciana.
Details and technical informations about Winery Beurer's Rettet die Reben.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Beurer
The Winery Beurer is one of of the world's great estates. It offers 44 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
