Winery Christine PröstlerRetzbacher Grauburgunder
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Retzbacher Grauburgunder from the Winery Christine Pröstler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Retzbacher Grauburgunder of Winery Christine Pröstler in the region of Franken is a .
Food and wine pairings with Retzbacher Grauburgunder
Pairings that work perfectly with Retzbacher Grauburgunder
Original food and wine pairings with Retzbacher Grauburgunder
The Retzbacher Grauburgunder of Winery Christine Pröstler matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of roast pork orloff, balinese-style bonito or ramen soup.
Details and technical informations about Winery Christine Pröstler's Retzbacher Grauburgunder.
Discover the grape variety: Muscardin
Muscardin noir is a grape variety that originated in France (Vaucluse). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by bunches of medium size, and grapes of medium caliber. The Muscardin noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Retzbacher Grauburgunder from Winery Christine Pröstler are 2015, 0
Informations about the Winery Christine Pröstler
The Winery Christine Pröstler is one of of the world's greatest estates. It offers 20 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
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.
