Winery Alde GottGrauer Burgunder Spätlese Trocken
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauer Burgunder Spätlese Trocken from the Winery Alde Gott
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Spätlese Trocken of Winery Alde Gott in the region of Baden is a powerful.
Food and wine pairings with Grauer Burgunder Spätlese Trocken
Pairings that work perfectly with Grauer Burgunder Spätlese Trocken
Original food and wine pairings with Grauer Burgunder Spätlese Trocken
The Grauer Burgunder Spätlese Trocken of Winery Alde Gott matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pumpkin and bacon pie, kefta or roasted filet mignon in cider.
Details and technical informations about Winery Alde Gott's Grauer Burgunder Spätlese Trocken.
Discover the grape variety: Koshu
One of the oldest varieties cultivated in Japan, generally in arbors/pergolas, most often used as a table grape and recently vinified and associated with other varieties. It is a Vitis vinifera also known in Australia, New Zealand, Germany, the United States... practically unknown in France.
Last vintages of this wine
The best vintages of Grauer Burgunder Spätlese Trocken from Winery Alde Gott are 2018, 2017, 0, 2016 and 2015.
Informations about the Winery Alde Gott
The Winery Alde Gott is one of of the world's great estates. It offers 80 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
