🍷 Discover the elegant, dry style of the Fundament Weisser Burgunder from the Pfalz of the renowned winery Wageck
🍽️ This white wine pairs perfectly with grilled trout and fresh asparagus salads
🌿 Made from selected Weißburgunder grapes that thrive on calcareous soils for unique minerality
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More information about Fundament Weisser Burgunder - Weingut Wageck
In the glass, the Fundament Weisser Burgunder from Weingut Wageck presents a bright, light yellow color. In the glass, this white wine from Weingut Wageck shows aromas of pineapple, complemented by watermelon and mineral notes. This wine delights with its elegantly dry taste profile. It was bottled with exceptionally little residual sugar. As you would expect from a wine at the premium entry level, this German wine naturally enchants, despite all its dryness, with the finest balance. Flavor does not necessarily require a lot of residual sugar. On the palate, the texture of this well-balanced white wine is wonderfully light. On the finish, this youthful wine from the Palatinate wine-growing region impresses with good length. Once again, hints of pineapple appear. In the aftertaste, mineral notes from the marl- and limestone-dominated soils are added.
Vinification of the Fundament Weisser Burgunder from Weingut Wageck
This white wine clearly focuses on a single grape variety, namely Pinot Blanc. For this exceptionally well-balanced varietal wine from Weingut Wageck, only the best harvested grapes were used. In the Palatinate, the vines that yield the grapes for this wine grow on soils of limestone, clay, and marl. After harvesting, the grapes are brought to the winery without delay. There they are selected and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After fermentation is complete, the Fundament Weisser Burgunder can continue to harmonize for several months on the fine lees.
Food recommendation for the Fundament Weisser Burgunder from Weingut Wageck
Enjoy this white wine from Germany best moderately chilled at 11 - 13°C as an accompaniment to fried trout with ginger-pear, fruity endive salad, or asparagus salad with quinoa.
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