Weingut Dr. SchneiderWeissburgunder 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 Weissburgunder Trocken from the Weingut Dr. Schneider
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weissburgunder Trocken of Weingut Dr. Schneider in the region of Baden is a with a nice freshness.
Food and wine pairings with Weissburgunder Trocken
Pairings that work perfectly with Weissburgunder Trocken
Original food and wine pairings with Weissburgunder Trocken
The Weissburgunder Trocken of Weingut Dr. Schneider matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of skate with capers, pasta shells or pasta gratin with courgettes and ham.
Details and technical informations about Weingut Dr. Schneider's Weissburgunder Trocken.
Discover the grape variety: Ravat 51
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Last vintages of this wine
The best vintages of Weissburgunder Trocken from Weingut Dr. Schneider are 0
Informations about the Weingut Dr. Schneider
The Weingut Dr. Schneider is one of of the world's great estates. It offers 19 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: Final
A more or less lasting impression that is felt in the mouth once the wine has been swallowed (or spat out in the case of a professional tasting). The finish can be short or persistent.
