Winery Alois VoglEdition Pfalz Grauburgunder 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 Edition Pfalz Grauburgunder Trocken from the Winery Alois Vogl
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Edition Pfalz Grauburgunder Trocken of Winery Alois Vogl in the region of Pfalz is a .
Food and wine pairings with Edition Pfalz Grauburgunder Trocken
Pairings that work perfectly with Edition Pfalz Grauburgunder Trocken
Original food and wine pairings with Edition Pfalz Grauburgunder Trocken
The Edition Pfalz Grauburgunder Trocken of Winery Alois Vogl matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of wild boar bourguignon, dal lentils with coconut milk or beef kidney.
Details and technical informations about Winery Alois Vogl's Edition Pfalz Grauburgunder Trocken.
Discover the grape variety: Souvignier gris
Interspecific cross between Cabernet Sauvignon and Bronner obtained in 1983 by Norbert Becker in Freiburg (Germany). A resistance gene has been identified to oidium, no gene to mildew. It can be found in Germany, but also in Belgium, the Netherlands, Italy, ... and in France.
Informations about the Winery Alois Vogl
The Winery Alois Vogl is one of of the world's greatest estates. It offers 5 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: Gout (wine of)
In red wine making, the wine comes directly from the vat after devatting (see press).
