Winery Badischer WinzerkellerBreisacher Eckartsberg 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 Breisacher Eckartsberg Grauburgunder Trocken from the Winery Badischer Winzerkeller
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Breisacher Eckartsberg Grauburgunder Trocken of Winery Badischer Winzerkeller in the region of Baden is a .
Food and wine pairings with Breisacher Eckartsberg Grauburgunder Trocken
Pairings that work perfectly with Breisacher Eckartsberg Grauburgunder Trocken
Original food and wine pairings with Breisacher Eckartsberg Grauburgunder Trocken
The Breisacher Eckartsberg Grauburgunder Trocken of Winery Badischer Winzerkeller matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of potato and bacon omelette, mutton stew with potatoes and garlic or veal roast, country style.
Details and technical informations about Winery Badischer Winzerkeller's Breisacher Eckartsberg Grauburgunder Trocken.
Discover the grape variety: Ravat 51
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Informations about the Winery Badischer Winzerkeller
The Winery Badischer Winzerkeller is one of of the world's great estates. It offers 68 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: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
