The Weingut Pöcher is one of the best wineries to follow in Weinviertel.. It offers 14 wines for sale in of Weinviertel to come and discover on site or to buy online.
Looking for the best Weingut Pöcher wines in Weinviertel among all the wines in the region? Check out our tops of the best red, white or effervescent Weingut Pöcher wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Weingut Pöcher wines with technical and enological descriptions.
How Weingut Pöcher wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of chicken bonne femme, salmon crumble or quiche with bacon and gruyère cheese.
Largest Austrian region (>50% of national Grüner Veltliner): signature white king as dry, light DAC with notes of citrus (lemon, grapefruit), green apple, stone fruits and the peppery "Pfefferl" signature (rotundone), lively acidity and a spicy finish — a straight aperitif. Lively Riesling, Welschriesling and Pinot Blanc to complete it. A few fruity Zweigelt reds. Vast Lower Austria plateau north of Vienna, continental climate, loess and limestone.
How Weingut Pöcher wines pair with each other generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of lamb tagine with vegetables and preserved lemons, quiche with mixed vegetables or pancake cake with mountain filling.
Supple and fruity reds with a vivid ruby colour, soft tannins and snappy acidity, with aromas of sour cherry, raspberry, red plum and gentle spices. Made as easy-drinking young reds and as more structured, oak-aged cellar wines. The most planted red variety in Austria (Burgenland, Carnuntum, Neusiedlersee), created in 1922 by Friedrich Zweigelt in Klosterneuburg, a cross of saint laurent × blaufränkisch.
Planning a wine route in the of Weinviertel? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Weingut Pöcher.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
