
Winery Wolfgang SchneiderWeisser Burgunder Trocken
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 from the Winery Wolfgang Schneider
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Weisser Burgunder Trocken of Winery Wolfgang Schneider in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Weisser Burgunder Trocken
Pairings that work perfectly with Weisser Burgunder Trocken
Original food and wine pairings with Weisser Burgunder Trocken
The Weisser Burgunder Trocken of Winery Wolfgang Schneider matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of baked cod portuguese style, seafood lasagna or ideas for savoury pancake toppings.
Details and technical informations about Winery Wolfgang Schneider's Weisser Burgunder Trocken.
Discover the grape variety: Xarello
Most certainly Spanish, it is practically unknown in France, registered in the Official Catalogue of wine grape varieties, list A2.
Last vintages of this wine
The best vintages of Weisser Burgunder Trocken from Winery Wolfgang Schneider are 0
Informations about the Winery Wolfgang Schneider
The Winery Wolfgang Schneider is one of of the world's greatest estates. It offers 25 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.














