Winery Wimmer-CzernyWagram Terrassen Grüner Veltliner
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Wagram Terrassen Grüner Veltliner from the Winery Wimmer-Czerny
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Wagram Terrassen Grüner Veltliner of Winery Wimmer-Czerny in the region of Weinland is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Wagram Terrassen Grüner Veltliner of Winery Wimmer-Czerny in the region of Weinland often reveals types of flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Wagram Terrassen Grüner Veltliner
Pairings that work perfectly with Wagram Terrassen Grüner Veltliner
Original food and wine pairings with Wagram Terrassen Grüner Veltliner
The Wagram Terrassen Grüner Veltliner of Winery Wimmer-Czerny matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of truffade (auvergne - cantal - 15), zucchini quiche or spit-roasted chicken.
Details and technical informations about Winery Wimmer-Czerny's Wagram Terrassen Grüner Veltliner.
Discover the grape variety: Hegel
German, intraspecific cross obtained in 1955 between helfensteiner and heroldreber by August Karl Herold (1902-1973) at the Weinsberg Research Institute. With these same parents he also obtained the dornfelder. One can meet the Hegel in Switzerland, Belgium, Germany, ... completely unknown in France.
Last vintages of this wine
The best vintages of Wagram Terrassen Grüner Veltliner from Winery Wimmer-Czerny are 2017
Informations about the Winery Wimmer-Czerny
The Winery Wimmer-Czerny is one of of the world's greatest estates. It offers 16 wines for sale in the of Weinland to come and discover on site or to buy online.
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.
News related to this wine
At the heart of the terroirs of Mâcon-Solutré-Pouilly
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Solutré-Pouilly, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bour ...
An overview of Irancy appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of the magnificient vineyard of Irancy. Forgotten for too long, this appellation in back on the front of the scene. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #VinsBourgogne #Iranc ...
The Saint-Véran appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
