Weingut Burg TaggenbrunnGrüner Veltliner Taste Of Time
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Grüner Veltliner Taste Of Time from the Weingut Burg Taggenbrunn
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grüner Veltliner Taste Of Time of Weingut Burg Taggenbrunn in the region of Bergland is a with a nice freshness.
Food and wine pairings with Grüner Veltliner Taste Of Time
Pairings that work perfectly with Grüner Veltliner Taste Of Time
Original food and wine pairings with Grüner Veltliner Taste Of Time
The Grüner Veltliner Taste Of Time of Weingut Burg Taggenbrunn matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of pork roll with mustard, quiche with bacon and gruyère cheese or thai chicken with red curry and green curry in coconut milk.
Details and technical informations about Weingut Burg Taggenbrunn's Grüner Veltliner Taste Of Time.
Discover the grape variety: Aledo
This variety has been cultivated for a long time in Spain. In France, it is practically unknown, although it is registered in the Official Catalogue of vine varieties, list A2.
Informations about the Weingut Burg Taggenbrunn
The Weingut Burg Taggenbrunn is one of of the world's greatest estates. It offers 10 wines for sale in the of Bergland to come and discover on site or to buy online.
The wine region of Bergland
The wine region of Bergland of Austria. Wineries and vineyards like the Domaine Heinrich or the Domaine Georgium produce mainly wines white, red and pink. The most planted grape varieties in the region of Bergland are Zweigelt, Chardonnay and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Bergland often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
