Winery WolfenweilerWeisser Burgunder Trocken Im Eichenfass Gereift
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 Weisser Burgunder Trocken Im Eichenfass Gereift from the Winery Wolfenweiler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weisser Burgunder Trocken Im Eichenfass Gereift of Winery Wolfenweiler in the region of Baden is a with a nice freshness.
Food and wine pairings with Weisser Burgunder Trocken Im Eichenfass Gereift
Pairings that work perfectly with Weisser Burgunder Trocken Im Eichenfass Gereift
Original food and wine pairings with Weisser Burgunder Trocken Im Eichenfass Gereift
The Weisser Burgunder Trocken Im Eichenfass Gereift of Winery Wolfenweiler matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of smoked salmon omelette, fish and shrimp curry or pasta with 4 cheese sauce.
Details and technical informations about Winery Wolfenweiler's Weisser Burgunder Trocken Im Eichenfass Gereift.
Discover the grape variety: Palieri
This variety was obtained in 1958 in Velletri (Italy) by Michèle Palieri by crossing Alphonse Lavallée and molinera gorda or red malaga. Because of its great vigour, it is ideal for creating a trellis or a pergola. Little known in France, it can be found in Italy, Spain, Portugal, Morocco, etc.
Informations about the Winery Wolfenweiler
The Winery Wolfenweiler is one of of the world's great estates. It offers 52 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Green harvest or 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 grapes tend to gain weight.
