Winery LeinerKalkbruch Weisser Burgunder 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 Kalkbruch Weisser Burgunder Trocken from the Winery Leiner
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kalkbruch Weisser Burgunder Trocken of Winery Leiner in the region of Pfalz is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Kalkbruch Weisser Burgunder Trocken of Winery Leiner in the region of Pfalz often reveals types of flavors of citrus fruit.
Food and wine pairings with Kalkbruch Weisser Burgunder Trocken
Pairings that work perfectly with Kalkbruch Weisser Burgunder Trocken
Original food and wine pairings with Kalkbruch Weisser Burgunder Trocken
The Kalkbruch Weisser Burgunder Trocken of Winery Leiner matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of salmon à la plancha with vegetables, scallop mousse or savoyard potato gratin.
Details and technical informations about Winery Leiner's Kalkbruch Weisser Burgunder Trocken.
Discover the grape variety: Ravat noir
Deeply coloured, simple fruity reds with a sustained purple colour, soft tannins and an airy palate with moderate acidity, showing aromas of black fruits (blackcurrant, blackberry) and discreet herbal notes. Productive and disease resistant. Grown in small quantities in France and Canada (Quebec) for rigorous continental viticultural climates. French black hybrid obtained by Jean-François Ravat in the early 20th century, a witness to French post-phylloxera hybridisation.
Last vintages of this wine
The best vintages of Kalkbruch Weisser Burgunder Trocken from Winery Leiner are 0
Informations about the Winery Leiner
The Winery Leiner is one of of the world's great estates. It offers 52 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
