Winery Alfons HormuthGrauburgunder Trocken
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauburgunder Trocken from the Winery Alfons Hormuth
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Trocken of Winery Alfons Hormuth in the region of Pfalz is a .
Food and wine pairings with Grauburgunder Trocken
Pairings that work perfectly with Grauburgunder Trocken
Original food and wine pairings with Grauburgunder Trocken
The Grauburgunder Trocken of Winery Alfons Hormuth matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of the real vegetables stuffed in the provençal way, sun wheat or tuna lasagna.
Details and technical informations about Winery Alfons Hormuth's Grauburgunder Trocken.
Discover the grape variety: Muscadoule
This direct-producing hybrid is the result of an interspecific cross between Villard blanc and Muscat de Hambourg, obtained in 1937 by Galibert Alfred and Coulondre Eric. Almost no longer multiplied, it is now clearly on the verge of extinction.
Informations about the Winery Alfons Hormuth
The Winery Alfons Hormuth is one of of the world's greatest estates. It offers 25 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
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The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.