Winery BickensohlerVulkanfelsen 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 Vulkanfelsen Grauer Burgunder from the Winery Bickensohler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vulkanfelsen Grauer Burgunder of Winery Bickensohler in the region of Baden is a .
Food and wine pairings with Vulkanfelsen Grauer Burgunder
Pairings that work perfectly with Vulkanfelsen Grauer Burgunder
Original food and wine pairings with Vulkanfelsen Grauer Burgunder
The Vulkanfelsen Grauer Burgunder of Winery Bickensohler matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of texas style ribs / loin ribs, spaghetti all 'amatriciana or truffle brouillade.
Details and technical informations about Winery Bickensohler's Vulkanfelsen Grauer Burgunder.
Discover the grape variety: Mourvaison
Mourvaison noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Mourvaison noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Vulkanfelsen Grauer Burgunder from Winery Bickensohler are 0
Informations about the Winery Bickensohler
The Winery Bickensohler is one of of the world's great estates. It offers 72 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
