Winery BötzingerGrauer Burgunder Kabinett Trocken
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauer Burgunder Kabinett Trocken from the Winery Bötzinger
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Kabinett Trocken of Winery Bötzinger in the region of Baden is a powerful.
Food and wine pairings with Grauer Burgunder Kabinett Trocken
Pairings that work perfectly with Grauer Burgunder Kabinett Trocken
Original food and wine pairings with Grauer Burgunder Kabinett Trocken
The Grauer Burgunder Kabinett Trocken of Winery Bötzinger matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of bare-assed cockerel (ardennes), cicadas at the chib or chicken blanquette.
Details and technical informations about Winery Bötzinger's Grauer Burgunder Kabinett Trocken.
Discover the grape variety: Soreli
Interspecific cross between sauvignonasse and kozma 20-3 obtained in 2002 at the University and Institute of Applied Genetics of Udine (Italy), which is also the case for fleurtai. Two genes for resistance to mildew could be identified, no gene for powdery mildew.
Last vintages of this wine
The best vintages of Grauer Burgunder Kabinett Trocken from Winery Bötzinger are 2018, 2015, 0, 2017 and 2019.
Informations about the Winery Bötzinger
The Winery Bötzinger is one of of the world's greatest estates. It offers 63 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: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
