Weingut SommerWaldmannsburg Weissburgunder 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 Waldmannsburg Weissburgunder Trocken from the Weingut Sommer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Waldmannsburg Weissburgunder Trocken of Weingut Sommer in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Waldmannsburg Weissburgunder Trocken
Pairings that work perfectly with Waldmannsburg Weissburgunder Trocken
Original food and wine pairings with Waldmannsburg Weissburgunder Trocken
The Waldmannsburg Weissburgunder Trocken of Weingut Sommer matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of salmon à la plancha with vegetables, cuttlefish rust or potatoes au gratin with reblochon cheese.
Details and technical informations about Weingut Sommer's Waldmannsburg Weissburgunder Trocken.
Discover the grape variety: Okuzgozu
This grape variety is native to Turkey, where it is very well known and highly appreciated. In this country, it is very often grown at high altitudes, sometimes 1,000 metres or more. It is virtually unknown in France and in other wine-producing countries.
Informations about the Weingut Sommer
The Weingut Sommer is one of of the world's great estates. It offers 28 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
