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 salted lentils, provencal bourride or cannelloni with parma ham.
Details and technical informations about Winery Apel's Grauer Burgunder S.
Discover the grape variety: Azal Branco
Lively, light whites best enjoyed young, with a pale golden robe, a nervy palate with very pronounced acidity, and signature aromas of citrus (lemon), green apple, white flowers and fresh herbal notes. A traditional component of Vinho Verde DOC blends (Amarante, Baião, Basto), contributing freshness and slight pétillance to the whites of northwest Portugal. White-skinned mutation of the Azal, autochthonous Portuguese grape from the Minho.
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
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
