Wine information<\/p>\n
Mulachak<\/em> is Hungarian, but also has a meaning in Burgenland, indeed in the whole of Austria. On the one hand as a card game, but on the other hand as a term for a party that easily gets out of hand and where, in case of doubt, a lot of crockery and glasses are smashed at the end. The White<\/em>Mulachak<\/em> comes from the sandy-loamy, gravel-covered heather soils of Lake Neusiedl. It is a cuv\u00e9e of around 50% Welschriesling, 25% Pinot Gris and 25% Traminer. The Welschriesling was harvested at the end of August, the other two varieties in mid-September. The grapes were fermented on the skins for five to seven days down to 1 gram of residual sugar and then matured for four months in stainless steel on the fine lees.<\/p>\n Colour<\/p>\n Orange with slight cloudiness<\/p>\n Nose<\/p>\n Even though Welschriesling dominates in terms of quantity, Traminer is clearly evident in the aroma. It smells of oranges and their peel, juicy apricots and mirabelle plums, a little rose and lychee, cider pears and apples, rooibos tea and a little elderflower, as well as light tobacco and nutmeg. There is a fine yeasty sweetness on the palate White mulatto<\/em>.<\/p>\n Palate<\/p>\n The White mulatto<\/em> proves once again what easy-drinking, quaffable and juicy wines can be produced if you master the mash fermentation process for white wines. The name fits, this wine has what it takes to make you drink too much of it and end up crashing the party. But you can also take it easy and simply enjoy the fact that the fragrant, floral and juicy fruit flavours are also clearly pronounced on the palate and are enveloped by the silky tannins that are present due to the mash fermentation. The acidity is fresh, lively and animating, while the mash fermentation provides notes of savoury, tart and crunchy apples and apple peel. There is also some grapefruit and all the other flavours already mentioned. The salinity present in the finish additionally supports the drinking flow, so that you need larger quantities so that you can keep pouring. \u00a0<\/p>\n <\/p>\n Tasting notes and food recommendations from Christoph Raffelt<\/p>","protected":false},"excerpt":{"rendered":"Food pairing suggestions<\/h2>\n
\n
\n