Weingut Peter LingenOhse Helle Bujunde Ahr Spatburgunder Blanc De Noir Torcken
Sparkling wine
This wine generally goes well with vegetarian
Food and wine pairings with Ohse Helle Bujunde Ahr Spatburgunder Blanc De Noir Torcken
Pairings that work perfectly with Ohse Helle Bujunde Ahr Spatburgunder Blanc De Noir Torcken
Original food and wine pairings with Ohse Helle Bujunde Ahr Spatburgunder Blanc De Noir Torcken
The Ohse Helle Bujunde Ahr Spatburgunder Blanc De Noir Torcken of Weingut Peter Lingen matches generally quite well with dishes of vegetarian such as recipes of magic cake cheese quiche.
Details and technical informations about Weingut Peter Lingen's Ohse Helle Bujunde Ahr Spatburgunder Blanc De Noir Torcken.
Discover the grape variety: Barbera blanche
An ancient grape variety that has been cultivated for a long time in the Italian Piedmont, now less and less planted, and practically unknown in France as in all other wine-producing countries. Note that it is not related to Barbera Nero.
Last vintages of this wine
The best vintages of Ohse Helle Bujunde Ahr Spatburgunder Blanc De Noir Torcken from Weingut Peter Lingen are 0
Informations about the Weingut Peter Lingen
The Weingut Peter Lingen is one of of the world's greatest estates. It offers 15 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
