Winery BarthGrauburgunder -S- Trocken
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauburgunder -S- Trocken from the Winery Barth
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder -S- Trocken of Winery Barth in the region of Nahe is a .
Food and wine pairings with Grauburgunder -S- Trocken
Pairings that work perfectly with Grauburgunder -S- Trocken
Original food and wine pairings with Grauburgunder -S- Trocken
The Grauburgunder -S- Trocken of Winery Barth matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of cannelloni of meat, thai basil chicken or light lasagne without béchamel sauce.
Details and technical informations about Winery Barth's Grauburgunder -S- Trocken.
Discover the grape variety: Dattier de Beyrouth
Of natural origin, it was initially multiplied in the region of Cavaillon in Vaucluse. It is also present in many countries where the climate allows the grapes to ripen well. It is registered in the Official Catalogue of table grape varieties, list A1. Finally, the Beirut Date Tree has long been used as a progenitor for new varieties of table grapes, with Danuta being a good example.
Informations about the Winery Barth
The Winery Barth is one of of the world's greatest estates. It offers 37 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
News related to this wine
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The word of the wine: Grafting
A method used since the phylloxera crisis, consisting of fixing a graft of local origin on a rootstock resistant to phylloxera.