Winery Claus C. JacobEdition Sommelier 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 Edition Sommelier Grauburgunder from the Winery Claus C. Jacob
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Edition Sommelier Grauburgunder of Winery Claus C. Jacob in the region of Pfalz is a .
Food and wine pairings with Edition Sommelier Grauburgunder
Pairings that work perfectly with Edition Sommelier Grauburgunder
Original food and wine pairings with Edition Sommelier Grauburgunder
The Edition Sommelier Grauburgunder of Winery Claus C. Jacob matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of salty crumble with courgettes, goat cheese and bacon, balinese-style bonito or rabbit stew the old fashioned way.
Details and technical informations about Winery Claus C. Jacob's Edition Sommelier Grauburgunder.
Discover the grape variety: Garanoir
Intraspecific cross between Gamay and Reichensteiner obtained in 1970 by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). From this same crossbreed, Gamaret and Mara were also born.
Last vintages of this wine
The best vintages of Edition Sommelier Grauburgunder from Winery Claus C. Jacob are 2015, 0
Informations about the Winery Claus C. Jacob
The Winery Claus C. Jacob is one of of the world's greatest estates. It offers 11 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
