Winery ApelGrauer Burgunder S
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 Grauer Burgunder S from the Winery Apel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder S of Winery Apel in the region of Mosel is a .
Food and wine pairings with Grauer Burgunder S
Pairings that work perfectly with Grauer Burgunder S
Original food and wine pairings with Grauer Burgunder S
The Grauer Burgunder S of Winery Apel matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of boeuf en daube, kimo (malagasy dish with beef) or chicken bonne femme.
Details and technical informations about Winery Apel's Grauer Burgunder S.
Discover the grape variety: Floreal
A wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Informations about the Winery Apel
The Winery Apel is one of of the world's great estates. It offers 54 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Pommadé
Said of a wine that is unbalanced, pasty, syrupy, and whose excessive sugar content gives an impression of heaviness.
