Winery DielNahesteiner Weissburgunder
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 Nahesteiner Weissburgunder from the Winery Diel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nahesteiner Weissburgunder of Winery Diel in the region of Nahe is a with a nice freshness.
Food and wine pairings with Nahesteiner Weissburgunder
Pairings that work perfectly with Nahesteiner Weissburgunder
Original food and wine pairings with Nahesteiner Weissburgunder
The Nahesteiner Weissburgunder of Winery Diel matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of summer tuna quiche, fish pot or vegetarian burgers with coral lentils.
Details and technical informations about Winery Diel's Nahesteiner Weissburgunder.
Discover the grape variety: Vidal blanc
An interspecific cross obtained by Jean-Louis Vidal, between Ugni Blanc and 4986 Seibel or Golden Ray, its foliage reminiscent of that of Ugni Blanc. It can be found in the United States and Canada, but is little known in France.
Informations about the Winery Diel
The Winery Diel is one of of the world's great estates. It offers 88 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Climate
Term used in Burgundy to designate a locality. The most famous climats are subject to specific recognition and constitute the first growths.
