Weingut MetzgerDuett Trocken
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Duett Trocken of Weingut Metzger in the region of Pfalz often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Duett Trocken
Pairings that work perfectly with Duett Trocken
Original food and wine pairings with Duett Trocken
The Duett Trocken of Weingut Metzger matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of country cabbage, cannelloni with salmon and spinach or fried squid.
Details and technical informations about Weingut Metzger's Duett Trocken.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Duett Trocken from Weingut Metzger are 2015, 2018, 2016, 2014 and 0.
Informations about the Weingut Metzger
The Weingut Metzger is one of of the world's great estates. It offers 96 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: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
