Winery BihlmayerGrau Wird Bunter
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grau Wird Bunter from the Winery Bihlmayer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grau Wird Bunter of Winery Bihlmayer in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Grau Wird Bunter
Pairings that work perfectly with Grau Wird Bunter
Original food and wine pairings with Grau Wird Bunter
The Grau Wird Bunter of Winery Bihlmayer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of banh mi sandwich, chicken curry (like in reunion island) or chicken with white wine and olives.
Details and technical informations about Winery Bihlmayer's Grau Wird Bunter.
Discover the grape variety: Viktoria
Cross between a (vitis vinifera x vitis amurensis) and Seyve Villard 12 304. Viktoria is found mainly in Russia but also in Poland, Lithuania, etc. It should be noted that a Romanian variety of table grape bears the same name but it is unlikely to be confused with it because its berries are white. - Synonymy: victoria, wiktoria (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Grau Wird Bunter from Winery Bihlmayer are 2019, 0
Informations about the Winery Bihlmayer
The Winery Bihlmayer is one of of the world's greatest estates. It offers 21 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Old vines
There are no specific regulations governing the term "vieilles vignes". After 20 to 25 years, the yields stabilize and tend to decrease, the vines are deeply rooted, and the grapes that come from them give richer, more concentrated, more sappy wines, expressing with more nuance the characteristics of their terroir. It is possible to find plots of vines that claim to be a century old.
