
Winery WengerterFranken Müller-Thurgau
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.

Food and wine pairings with Franken Müller-Thurgau
Pairings that work perfectly with Franken Müller-Thurgau
Original food and wine pairings with Franken Müller-Thurgau
The Franken Müller-Thurgau of Winery Wengerter matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of traditional tunisian couscous, fried chicken or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Wengerter's Franken Müller-Thurgau.
Discover the grape variety: Müller-Thurgau
Light, aromatic whites with a tender palate and moderate acidity, with muscat-like aromas of white flowers, apple, citrus, peach and honeyed notes. Made as easy dry whites, popular semi-dry wines and some sparkling cuvées. Widely planted in Germany (Rheinhessen, Baden), northern Italy (Alto Adige, Trentino), Austria, Switzerland, Hungary and Japan. Cross of riesling × madeleine royale created in 1882 by Hermann Müller in Geisenheim.
Informations about the Winery Wengerter
The Winery Wengerter is one of of the world's great estates. It offers 17 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.














