Winery WetzlerTrocken Scheurebe
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Trocken Scheurebe
Pairings that work perfectly with Trocken Scheurebe
Original food and wine pairings with Trocken Scheurebe
The Trocken Scheurebe of Winery Wetzler matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of ham and cheese cake, smoked salmon burger - chive cream or monkfish armorican style.
Details and technical informations about Winery Wetzler's Trocken Scheurebe.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Wetzler
The Winery Wetzler is one of of the world's greatest estates. It offers 26 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: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
