Winery Alexander LaibleMuschelkalk Grauer Burgunder Trocken
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 Muschelkalk Grauer Burgunder Trocken from the Winery Alexander Laible
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Muschelkalk Grauer Burgunder Trocken of Winery Alexander Laible in the region of Baden is a .
Food and wine pairings with Muschelkalk Grauer Burgunder Trocken
Pairings that work perfectly with Muschelkalk Grauer Burgunder Trocken
Original food and wine pairings with Muschelkalk Grauer Burgunder Trocken
The Muschelkalk Grauer Burgunder Trocken of Winery Alexander Laible matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of chicken in red wine, chicken breast with curry and mushrooms or porcini omelette.
Details and technical informations about Winery Alexander Laible's Muschelkalk Grauer Burgunder Trocken.
Discover the grape variety: Cabernet-Jura
An interspecific cross between Cabernet Sauvignon and a still unknown relative, obtained in 1991 by Valentin Blatter of Soyhières (Switzerland). Cabernet-Jura can be found in Switzerland, Belgium, the Netherlands, Germany, etc., but is still little known in France.
Last vintages of this wine
The best vintages of Muschelkalk Grauer Burgunder Trocken from Winery Alexander Laible are 2019, 0
Informations about the Winery Alexander Laible
The Winery Alexander Laible is one of of the world's great estates. It offers 54 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
