Winery August ZieglerGrauburgunder Spätlese
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 Grauburgunder Spätlese from the Winery August Ziegler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Spätlese of Winery August Ziegler in the region of Pfalz is a .
Food and wine pairings with Grauburgunder Spätlese
Pairings that work perfectly with Grauburgunder Spätlese
Original food and wine pairings with Grauburgunder Spätlese
The Grauburgunder Spätlese of Winery August Ziegler matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of oven roasted rabbit that cooks itself!, butternut soufflé or pork roll in a casserole.
Details and technical informations about Winery August Ziegler's Grauburgunder Spätlese.
Discover the grape variety: Colombaud
Simple and lively dry whites with a pale golden colour, juicy palate and refreshing acidity, with understated aromas of white flowers, citrus (lemon) and herbaceous notes. Thirst-quenching profile to drink young, long used as a table and blending grape in Provence. Now almost extinct, preserved in a few heritage plots in the Var and in ampelographic collections. An indigenous French white variety from Provence.
Informations about the Winery August Ziegler
The Winery August Ziegler is one of of the world's great estates. It offers 69 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
