Winery WeinreichBasisgrau
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Basisgrau from the Winery Weinreich
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Basisgrau of Winery Weinreich in the region of Rheinhessen is a .
Food and wine pairings with Basisgrau
Pairings that work perfectly with Basisgrau
Original food and wine pairings with Basisgrau
The Basisgrau of Winery Weinreich matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pizza calzone with ham and mushrooms, curried coral lentils or rooster with riesling.
Details and technical informations about Winery Weinreich's Basisgrau.
Discover the grape variety: Limberger
Without much certainty, its origin would be German. It is a very old variety that has been cultivated for a long time in Germany, Austria, Italy, Croatia, Slovenia, the Czech Republic, Slovakia, Hungary, etc. Today, the Limberger is less and less multiplied. It is a direct descendant of the white gouais.
Last vintages of this wine
The best vintages of Basisgrau from Winery Weinreich are 2013, 0, 2014
Informations about the Winery Weinreich
The Winery Weinreich is one of of the world's great estates. It offers 35 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
