Cisterzienser Weingut MichelMasswerk Grauer Burgunder
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 Masswerk Grauer Burgunder from the Cisterzienser Weingut Michel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Masswerk Grauer Burgunder of Cisterzienser Weingut Michel in the region of Rheinhessen is a .
Food and wine pairings with Masswerk Grauer Burgunder
Pairings that work perfectly with Masswerk Grauer Burgunder
Original food and wine pairings with Masswerk Grauer Burgunder
The Masswerk Grauer Burgunder of Cisterzienser Weingut Michel matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pan-fried carrots, navarin of lamb or veal chop with mushrooms.
Details and technical informations about Cisterzienser Weingut Michel's Masswerk Grauer Burgunder.
Discover the grape variety: Alval
Intraspecific crossing obtained in 1958 between the dabouki and the Alphonse Lavallée, registered in the Official Catalogue of table and wine grape varieties (double end) list A1.
Informations about the Cisterzienser Weingut Michel
The Cisterzienser Weingut Michel is one of of the world's great estates. It offers 46 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Lactic (acid)
Acid obtained by malolactic fermentation.
