Winery WieserWachau Engerl Gruner Veltliner
Red wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Wachau Engerl Gruner Veltliner
Pairings that work perfectly with Wachau Engerl Gruner Veltliner
Original food and wine pairings with Wachau Engerl Gruner Veltliner
The Wachau Engerl Gruner Veltliner of Winery Wieser matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of oven roasted rabbit that cooks itself!, zucchini and goat cheese quiche or quick brioche sausage.
Details and technical informations about Winery Wieser's Wachau Engerl Gruner Veltliner.
Discover the grape variety: Feunate
Feunate noir is a grape variety that originated in France (Drôme). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Feunate noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Wieser
The Winery Wieser is one of of the world's greatest estates. It offers 8 wines for sale in the of Neusiedlersee to come and discover on site or to buy online.
The wine region of Neusiedlersee
The wine region of Neusiedlersee is located in the region of Burgenland of Weinland of Austria. We currently count 178 estates and châteaux in the of Neusiedlersee, producing 637 different wines in conventional, organic and biodynamic agriculture. The wines of Neusiedlersee go well with generally quite well with dishes .
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
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.
