Winery Winzerhof NagelStahlnagel Weissburgunder
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Stahlnagel Weissburgunder from the Winery Winzerhof Nagel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Stahlnagel Weissburgunder of Winery Winzerhof Nagel in the region of Franken is a with a nice freshness.
Food and wine pairings with Stahlnagel Weissburgunder
Pairings that work perfectly with Stahlnagel Weissburgunder
Original food and wine pairings with Stahlnagel Weissburgunder
The Stahlnagel Weissburgunder of Winery Winzerhof Nagel matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of tunisian sandwich, samoussa 3 reunionese cheeses or hake fillet with curry.
Details and technical informations about Winery Winzerhof Nagel's Stahlnagel Weissburgunder.
Discover the grape variety: Bogdanusa
This grape variety was formerly cultivated in Croatia, more precisely on the island of Hvar in southern Dalmatia. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Stahlnagel Weissburgunder from Winery Winzerhof Nagel are 0
Informations about the Winery Winzerhof Nagel
The Winery Winzerhof Nagel is one of of the world's greatest estates. It offers 19 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
