Winery Baden TrockenGrauburgunder Trocken
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauburgunder Trocken from the Winery Baden Trocken
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Trocken of Winery Baden Trocken in the region of Baden is a powerful.
Wine flavors and olphactive analysis
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 Baden Trocken matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of delicious marinated pork chops, thai beef wok or delicious veal stew.
Details and technical informations about Winery Baden Trocken's Grauburgunder Trocken.
Discover the grape variety: Charmont
Intraspecific crossing between Chasselas and Chardonnay, obtained in 1965 by Jean-Louis Simon and selected by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). This grape variety is known and cultivated in Switzerland, but it can also be found in Hungary, Germany, Italy, etc., and is virtually unknown in France. With the same parents, Jean-Louis Simon also obtained the doral.
Last vintages of this wine
The best vintages of Grauburgunder Trocken from Winery Baden Trocken are 2014, 2015, 2012, 2019 and 2013.
Informations about the Winery Baden Trocken
The Winery Baden Trocken is one of of the world's greatest estates. It offers 7 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
