Weingut MetzgerFlying Pig Weiss
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Flying Pig Weiss
Pairings that work perfectly with Flying Pig Weiss
Original food and wine pairings with Flying Pig Weiss
The Flying Pig Weiss of Weingut Metzger matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of reblochon tartiflette, tagliatelle with fresh salmon or yassa chicken (senegal).
Details and technical informations about Weingut Metzger's Flying Pig Weiss.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Flying Pig Weiss from Weingut Metzger are 2011, 2014, 0, 2016 and 2015.
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
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
