Reference: 0065 - TEM
Brand: Südzucker
Preserving sugar 3plus1 - Südzucker - (10x 500g)
When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelling Sugar 3plus1, add the juice of 1-2 lemons.
Reference: 0065 - TEM
Brand: Südzucker
When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelling Sugar 3plus1, add the juice of 1-2 lemons.
Reference: 0003 - KARA
Brand: Acetaia Leonardi
This oil is suitable for: raw, cooked or grilled vegetables, potatoes, dips, sauces and gravies, soups, pasta, rice, roasted or grilled meats, fish, cheeses, cold cuts, pizza, bruschetta. Olive oil can be used both raw and for cooking.
Reference: ALE - G425
Brand: Acetaia Leonardi
Ingredients: Vacuum cooked must from Trebbiano grapes. Description: It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour.Bottle to: 0,5 liters.
Reference: 0064 - TEM
Brand: Südzucker
When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelier Zucker 2plus1, add the juice of ½ lemon.
Reference: 0004 - ALTRO
Brand: Altromercato
100% Arabica-coffeepowder from organic farming. Medium roasting and grinding for mocha.
Reference: 0015 - KARA
Brand: Acetaia Leonardi
Reference: 0063 - TEM
Brand: Südzucker
For jams made from well-gelling fruits (e.g. currants, quinces or gooseberries), a boiling time of 2 minutes is often sufficient with Gelling Sugar 1plus1. When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelling Sugar 1plus1, add the juice of 1-2 lemons.
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A pale yellow white wine with green reflections, aromas of hay and nutmeg, and a slightly acidic finish.
Müller Thurgau DOC
This popular grape variety thrives ideally in higher vineyards up to an altitude of 900 meters. It is characterized by its fruity aroma and lively acidity.
VARIETY DESCRIPTION
Müller-Thurgau
CULTIVATION
Location: Highest vineyards in Überetsch as well as in Kampenn, Jenesien, and Graun near Kurtatsch (600-900 m).
Exposure: Southeast, southwest
Soils: Limestone gravel and porphyry weathered soils
Training system: Guyot
HARVEST
Mid-September; harvesting and grape selection by hand
AGEING
Aged in steel tanks.
SERVING SUGGESTION
This uncomplicated wine is suitable as an aperitif but can also be served with starters. Its rather delicate fruity notes make it a suitable accompaniment to soups such as pea soup with curd cheese praline, asparagus and light fish dishes such as trout blue.
A pale yellow white wine with green reflections, aromas of hay and nutmeg, and a slightly acidic finish.