Winery BauerNahe Trocken Grauer Burgunder
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 Nahe Trocken Grauer Burgunder from the Winery Bauer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nahe Trocken Grauer Burgunder of Winery Bauer in the region of Nahe is a .
Food and wine pairings with Nahe Trocken Grauer Burgunder
Pairings that work perfectly with Nahe Trocken Grauer Burgunder
Original food and wine pairings with Nahe Trocken Grauer Burgunder
The Nahe Trocken Grauer Burgunder of Winery Bauer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pizza calzone with ham and mushrooms, red mullet fillets in saffron sauce or veal paupiettes with cider.
Details and technical informations about Winery Bauer's Nahe Trocken Grauer Burgunder.
Discover the grape variety: Bertille Seyve 450
Interspecific crossing carried out by Bertille Seyve (1864-1944) between the 2003 Seibel and the Noah, which it closely resembles. It was mainly cultivated in the western departments of France, but also in the Rhône valley and the Ain.
Informations about the Winery Bauer
The Winery Bauer is one of of the world's greatest estates. It offers 6 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).
The word of the wine: Wiring
Action of periodically filling barrels containing wine, in order to offset evaporation and maintain a maximum level. The topping up allows to avoid the phenomenon of oxidation.
