Weingut Weber - Forest Weiss

Weingut WeberForest Weiss

The Forest Weiss of Weingut Weber is a white wine from the region of Baden.
This wine generally goes well with vegetarian

Food and wine pairings with Forest Weiss

Pairings that work perfectly with Forest Weiss

Original food and wine pairings with Forest Weiss

The Forest Weiss of Weingut Weber matches generally quite well with dishes of vegetarian such as recipes of spinach and goat cheese quiche.

Details and technical informations about Weingut Weber's Forest Weiss.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Rubilande

Rubilande rosé is a grape variety that originated in . This grape variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Rubilande rosé can be found in the following vineyards: Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.

Informations about the Weingut Weber

The winery offers 28 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Baden

The Weingut Weber is one of of the world's great estates. It offers 18 wines for sale in the of Baden to come and discover on site or to buy online.

Top wine Baden
In the top 40000 of of Germany wines
In the top 5000 of of Baden wines
In the top 200000 of white wines
In the top 650000 wines of the world

The wine region of Baden

Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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