
Winery BritzingenBritzinger Sonnhole Grauer Burgunder Spätlese Trocken
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Britzinger Sonnhole Grauer Burgunder Spätlese Trocken from the Winery Britzingen
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Britzinger Sonnhole Grauer Burgunder Spätlese Trocken of Winery Britzingen in the region of Baden is a .
Food and wine pairings with Britzinger Sonnhole Grauer Burgunder Spätlese Trocken
Pairings that work perfectly with Britzinger Sonnhole Grauer Burgunder Spätlese Trocken
Original food and wine pairings with Britzinger Sonnhole Grauer Burgunder Spätlese Trocken
The Britzinger Sonnhole Grauer Burgunder Spätlese Trocken of Winery Britzingen matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pasta "carbonara" à la française, chakchouka or pork tenderloin with mustard.
Details and technical informations about Winery Britzingen's Britzinger Sonnhole Grauer Burgunder Spätlese Trocken.
Discover the grape variety: Sousão
Most certainly Portuguese. It can also be found in Spain and South Africa. It would be related to the loureiro and the caino blanco.
Last vintages of this wine
The best vintages of Britzinger Sonnhole Grauer Burgunder Spätlese Trocken from Winery Britzingen are 0
Informations about the Winery Britzingen
The Winery Britzingen is one of of the world's greatest estates. It offers 87 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: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).














