Weingut RothWeissburgunder Spätlese 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 Weissburgunder Spätlese Trocken from the Weingut Roth
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weissburgunder Spätlese Trocken of Weingut Roth in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Weissburgunder Spätlese Trocken
Pairings that work perfectly with Weissburgunder Spätlese Trocken
Original food and wine pairings with Weissburgunder Spätlese Trocken
The Weissburgunder Spätlese Trocken of Weingut Roth matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of tuna, goat cheese and mustard pie, pike dumplings with shrimp sauce or samoussa 3 reunionese cheeses.
Details and technical informations about Weingut Roth's Weissburgunder Spätlese Trocken.
Discover the grape variety: Ravat 51
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Informations about the Weingut Roth
The Weingut Roth is one of of the world's great estates. It offers 16 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: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
