Winery BriemGrauer Burgunder 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 Trocken from the Winery Briem
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Trocken of Winery Briem in the region of Baden is a powerful.
Food and wine pairings with Grauer Burgunder Trocken
Pairings that work perfectly with Grauer Burgunder Trocken
Original food and wine pairings with Grauer Burgunder Trocken
The Grauer Burgunder Trocken of Winery Briem matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of endives au gratin without béchamel sauce, curried coral lentils or veal paupiettes with mushrooms.
Details and technical informations about Winery Briem's Grauer Burgunder Trocken.
Discover the grape variety: Reichensteiner
Intraspecific crossing between the müller-thurgau and a variety resulting from the crossing (madeleine angevine x calabre blanc) obtained in Germany in 1939 by Heinrich Birk (1898-1973). It can be found in France (Alsace, etc.), Great Britain, the Netherlands, Germany, Belgium, Switzerland, New Zealand, etc.
Last vintages of this wine
The best vintages of Grauer Burgunder Trocken from Winery Briem are 0, 2015
Informations about the Winery Briem
The Winery Briem is one of of the world's greatest estates. It offers 28 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: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
