Winery Dr. CrusiusTraiser Weissburgunder Trocken
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 Traiser Weissburgunder Trocken from the Winery Dr. Crusius
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Traiser Weissburgunder Trocken of Winery Dr. Crusius in the region of Nahe is a with a nice freshness.
Food and wine pairings with Traiser Weissburgunder Trocken
Pairings that work perfectly with Traiser Weissburgunder Trocken
Original food and wine pairings with Traiser Weissburgunder Trocken
The Traiser Weissburgunder Trocken of Winery Dr. Crusius matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of salmon burger, mussels with curry or pizza italia.
Details and technical informations about Winery Dr. Crusius's Traiser Weissburgunder Trocken.
Discover the grape variety: Abondance
A very old grape variety that was once grown in Savoie and more generally in the Isère Valley, but has now almost disappeared from the vineyards. It should not be confused with Abundant which is a white grape variety formerly cultivated in eastern France.
Informations about the Winery Dr. Crusius
The Winery Dr. Crusius is one of of the world's great estates. It offers 78 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
