Winery Albrecht KiesslingJohanna Grauburgunder
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Johanna Grauburgunder from the Winery Albrecht Kiessling
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Johanna Grauburgunder of Winery Albrecht Kiessling in the region of Württemberg is a .
Food and wine pairings with Johanna Grauburgunder
Pairings that work perfectly with Johanna Grauburgunder
Original food and wine pairings with Johanna Grauburgunder
The Johanna Grauburgunder of Winery Albrecht Kiessling matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of roast pork in the oven, panga curry or korean bibimbap.
Details and technical informations about Winery Albrecht Kiessling's Johanna Grauburgunder.
Discover the grape variety: Madeleine royale
Variety obtained in 1845 by the Moreau-Robert company by crossing the frankenthal noir with the pinot blanc. It has not been propagated for a long time, which means that it is now in danger of disappearing. It is, however, listed in the Official Catalogue of Table Grape Varieties, list A1. - Synonym: Madeleine impériale, plant du caporal (all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Johanna Grauburgunder from Winery Albrecht Kiessling are 0
Informations about the Winery Albrecht Kiessling
The Winery Albrecht Kiessling is one of of the world's great estates. It offers 42 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
