Winery Christian Bamberger 1658Grauburgunder Vulkangestein
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 Grauburgunder Vulkangestein from the Winery Christian Bamberger 1658
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Vulkangestein of Winery Christian Bamberger 1658 in the region of Nahe is a powerful.
Food and wine pairings with Grauburgunder Vulkangestein
Pairings that work perfectly with Grauburgunder Vulkangestein
Original food and wine pairings with Grauburgunder Vulkangestein
The Grauburgunder Vulkangestein of Winery Christian Bamberger 1658 matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pizza calzone with ham and mushrooms, chicken with olives in a couscousier or white lamb kidneys with parsley cream.
Details and technical informations about Winery Christian Bamberger 1658's Grauburgunder Vulkangestein.
Discover the grape variety: Molinera gorda
An ancient table grape of Spanish origin. Little known in France, it can still be found in Italy, Australia, the United States (California), Mexico where it is grown in pergolas, etc. It should not be confused with the molinara grown and known in Italy.
Last vintages of this wine
The best vintages of Grauburgunder Vulkangestein from Winery Christian Bamberger 1658 are 0
Informations about the Winery Christian Bamberger 1658
The Winery Christian Bamberger 1658 is one of of the world's great estates. It offers 41 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
